Crostata Di Ricotta
-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
Ingredients
- 2tbsp grappa or brandy
- 2large eggs
- 1tsp vanilla
- 1tsp freshly grated orange zest
- 2ozfine-quality bittersweet
Directions
- 1
Gourmet, 9/92 -Article by Michele -Scicolone -(Ricotta Tart with -Chocolate and Raisins) 1 Recipe double-crust -pasta frolla (recipe -preced
- 2
Chill the shell for 30 minutes
- 3
In a small bowl combine the raisins and the grappa and let the raisins macerate for 30 minutes
- 4
In a bowl whisk together the eggs, the ricotta, the granulated sugar, the vanilla, and the zest, stir in the chocolate and the raisin mixtur
- 5
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 a
- 6
If desired, arrange the remaining strips, about 1 inch apart, perpendicular to the others, forming a lattice, but do not weave the strips.)
- 7
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
- 8
Remove the rim, let the tart cool completely on the rack, and dust it with the confectioners' sugar