Crostata Di Ricotta

* Exported from MasterCook *

CROSTATA DI RICOTTA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pies Desserts
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Gourmet, 9/92
-Article by Michele
-Scicolone
-(Ricotta Tart with
-Chocolate and Raisins)
1 Recipe double-crust
-pasta frolla (recipe
-precedes), with orange
-zest
1/3 c Raisins
2 tb Grappa or brandy
2 lg Eggs
A 15-ounce container
-whole-milk ricotta
1/2 c Granulated sugar
1 t Vanilla
1 t Freshly grated orange zest
2 oz Fine-quality bittersweet
-(not unsweetened)
-chocolate,
Chopped fine
An egg wash made by
-beating 1 large egg yolk
-with 1 teaspoon water
Confectioners' sugar for
-dusting the tart if
-desired

Roll out the larger disk of dough 1/8 inch thick on a floured surface, fit
it into a 9-inch tart pan with a removable fluted rim, and crimp the edge.
Chill the shell for 30 minutes.

In a small bowl combine the raisins and the grappa and let the raisins
macerate for 30 minutes. In a bowl whisk together the eggs, the ricotta,
the granulated sugar, the vanilla, and the zest, stir in the chocolate and
the raisin mixture, and pour the filling into the shell.

Roll out the remaining disk of dough 1/8 inch thick on a floured surface,
cut it into 1/2-inch-wide strips with a fluted pastry wheel, and arrange
some of the strips, about 1 inch apart, over the filling. (If desired,
arrange the remaining strips, about 1 inch apart, perpendicular to the
others, forming a lattice, but do not weave the strips.) Trim all the
strips, press them against the inside of the shell, and brush them with the
egg wash. Bake the tart in the middle of a preheated 350 degree oven for 50
minutes, or until the pastry is golden and a knife inserted in the center
of the filling comes out clean, and let it cool in the pan on a rack for 10
minutes. Remove the rim, let the tart cool completely on the rack, and dust
it with the confectioners' sugar.

Source: article by Michele Scicolone in the September 1992 issue of
Gourmet.



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