Ricotta Tart

Recipe by Bergy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • ---------Tomake the filling--------.
  • In a saucepan (stainless steel) whisk two eggs and 1/4 cup sugar until well blended.
  • Add the flour a little at a time.
  • Gradually add the milk and whisk well.
  • Place sauce pan over medium heat and whisk constantly for about 6 minutes or until thickened enough to coat the back of a wooden spoon.
  • Place the filling aside covered with a sheet of buttered wax paper.
  • In another bowl beat the Riccota with the remaining sugar and egg yolk until very smooth.
  • Fold in the Lemon zest.
  • Add the cooled filling blend well and set aside.
  • ------Doughcrust----------.
  • In a food processor, combine the flour and cornstarch.
  • Add the remaining dough ingredients and mix until a soft ball begins to form.
  • Knead the dough for a short time on a floured surface and divide in two.
  • Wrap one half of the dough securely and freeze it for future use.
  • Lightly grease an 11-inch tart pan with removable sides.
  • Roll out one half and place in the prepared tart pan.
  • Pour the filling into the pie shell and smooth the top.
  • Bake in 375F degrees oven for 45-50 minutes or until a knife comes out clean.
  • Remove tart to cooling rack.
  • Remove sides from pan.
  • Cut into wedges to serve.
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