Crostata Di Ricotta Food

RICOTTA TART: TORTA DI RICOTTA

Steps:

• For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
• For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
• Preheat the oven to 350 degrees F.
• Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
• In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.

CROSTATA DI RICOTTA, MANDORLA E ARANCIA

Steps:

• Pre-heat oven to 350° F.
• Spread almonds on a cookie sheet and bake until light brown. Remove and set on a rack to cool.
• Reduce oven temperature to 325° F.
• Grind almonds into a fine meal in a bowl or food processor.
• Add the eggs, ricotta, sugar, orange zest, orange liquor, vanilla and nutmeg. Process until well mixed, smooth, and fluffy.
• Butter a 9 or 10 inch quiche dish or a glass or ceramic pie plate (you could also use a a tart pan with a removable bottom).
• Pour the batter into the dish, filling almost to the top of the pan. Transfer to the oven and bake for 1 hour. The tart will puff up while baking. Remove and place on a rack to cool for 1 hour. Set aside and refrigerate for at least 1 hour.
• For the topping, peel the zest from the oranges and cut into long, very thin strips. Be careful to remove only the peel and not the white pith underneath.
• Combine the water and sugar in a small saucepan. Bring to a simmer over low heat, add orange zest and cook slowly for 1 hour. If syrup becomes too dry add a little more water. Turn off heat and add cinnamon stick. Set aside.
• Just before serving time, remove the candied orange zest from the syrup and shake off the excess syrup. Reserve syrup and set aside.
• Place 1 tablespoon of sugar on a piece of waxed paper.
• Place the zest on the sugar an toss well to coat with sugar.
• Place orange rind on the top of the tart and distribute evenly over the tart.
• To serve, cut the tart into wedges. Place on serving plates, top with a dollop of Creme Frauche, and drizzle a teaspoon of the reserved syrup on top.
• Garnish with mint leaves.