Ricotta Torte Food

SAVORY RICOTTA TART

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.
• Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs; cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan.
• Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg; stir to combine.
• Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top.
• Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle; remove springform pan ring.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.
• Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.

GUEST CONTRIBUTOR

Steps:

• 1 Preheat the oven to 400º F. 2 In a large bowl, mix the ricotta, sugar, eggs, vanilla, and juice from the lemon until well blended. 3 Butter and flour a 9x2-inch round baking pan. Spoon the mixture into the pan and smooth the top with a spatula. To prevent the spillage of rising batter over the side of the pan, construct a collar around the pan that extends at least two inches above the top with a sheet of aluminum foil folded in half lengthwise and secured with tape. Bake on the bottom shelf of the oven for 55 minutes. 4 Refrigerate for three to four hours. Remove from refrigerator and allow to return to room temperature before serving. Sprinkle with lemon zest, if desired.

RICOTTA TORTE

Steps:

• Position oven rack in center of oven; preheat to 350°; grease the bottom and sides of a 9 x 3 inch springform pan; sprinkle the bottom of the pan with 1/3 cup cookie crumbs.
• In the bowl of a food processor, combine the ricotta and sour cream; process until smooth.
• Add in the egg yolks and ½ cup of sugar; process until well blended.
• Add in the flour, vanilla extract, amaretto, orange zest, and salt; process until blended.
• Transfer mixture to a bowl.
• In the bowl of a stand mixer, using the whisk attachment, beat the egg whites and cream of tartar at med-high speed until soft peaks begin to form.
• Gradually add in teh remaining ¼ cup sugar and beat at high speed until the whites form stiff, shiny peaks.
• Gently fold 1/3 of the whites into the ricotta mixture; then fold in the remaining whites in two more additions.
• Scrape the batter into the prepared pan and smooth the top.
• Sprinkle the remaining 1/3 cup cookie crumbs over the top.
• Place the pan on a baking sheet and bake the cake for 35-45 minutes, until the top is browned and cracked and the center jiggles but is not liquid.
• Transfer the pan to a wire rack and cool for 30 minutes.
• Run a thin knife around the edge of the pan to loosen the cake; remove the side of the pan and cool cake until just slightly warm.
• To serve, slice cake using a thin-bladed sharp knife; store in the refrigerator, covered, for up to 3 days.

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.

SICILIAN RICOTTA TART

Steps:

• For the Tart Dough: This recipe works best with very cold butter. Cut the butter into 1/2-inch cubes. Since butter softens rapidly with handling, return the cubes to the refrigerator for at least 10 minutes while you set up the food processor and gather the dry ingredients. Place the flour, sugar, and kosher salt, in the bowl of a food processor fitted with the steel blade. Pulse on/off a few times to combine. Add the butter, tossing quickly with a spatula to coat each cube with flour. This prevents the butter cubes from adhering together and helps them to break apart and combine more evenly with the flour. Pulse on and off 15 times until the butter particles are the size of small peas. With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping the machine before the dough becomes a solid mass. Turn the contents of the bowl onto a sheet of aluminum foil, pressing any loose particles into the mass of dough. Roughly form the dough into a 7-inch disk. Cover the dough completely with aluminum foil and refrigerate for at least 1 hour or until ready to use. The dough may be refrigerated up to 2 days or frozen for up to 2 weeks. Let dough rest in refrigerator until needed.
• For the Tart: Divide the dough into 4 equal portions. Roll out each portion of dough on a floured surface into 9-inch free form circles, about 3/8-inch thick, and transfer to baking sheets. Cover and chill the dough while you prepare the filling. Mix the ricotta, egg yolks, tangerine peel, sugar and cinnamon in a bowl. Stir with a rubber spatula until well combined. Scatter the chopped dates over the surface of the tart shell leaving a 1 1/2-inch border around the outside edge. Spoon the filling over the dates and raise the dough border to enclose the sides of the tart. Press down on the dough where if forms pleats to secure. Bake the tart for 15 to 18 minutes, in preheated 450 degrees, until the crust is golden and the filling is just set. Cool on a rack for 10 minutes, dust with confectioners' sugar and serve warm.

RICOTTA, TOMATO AND BASIL TORTE

Steps:

• Preheat your oven to 180°C (360°F ) Oil side and line with baking paper the base of 20cm springform tin.
• Beat ricotta, feta, eggs and garlic until smooth. Stir in basil.
• Put into prepared tin and smooth top. Arrange tomatoes on top cut-side up.
• Bake in preheated oven for 1 hour or until set and golden.
• Cool completely before putting in fridge for at least1 hour to firm.

RICOTTA TART

Steps:

• In a large bowl, beat eggs. Add the cheeses, salsa, salt and pepper; mix well. Roll out pastry into a 12-in. circle on a foil-lined baking sheet. Spread with cheese mixture to within 1 in. of edge. Fold edge of pastry over outer edge of filling. , Bake at 400° for 22-26 minutes or until golden brown. Let stand for 5 minutes before cutting into wedges. Refrigerate any leftovers.

APRICOT & RICOTTA TORTE

Steps:

• Preheat the oven to fan 140C/conventional 160C/gas 3. Tip all the ingredients for the base, except for the egg, into a food processor and blend until like breadcrumbs. Add the egg and blend again to make a paste. Scrape onto the base of a greased 24cm loose-bottomed springform tin, spread with a spatula then bake for 25 minutes until risen and just set.
• Meanwhile beat the ricotta in a bowl with the eggs, soured cream, sugar and vanilla, then when the base has had its 25 minutes, take it out of the oven. Quickly scatter the apricots over the base and pour the cheese mixture on top. Return to the oven for 50 minutes more until the mixture has set and is starting to turn golden round the edges.
• Run a knife round the cake to release it from the sides of the tin then cool and chill. You can make this a day ahead.
• Transport the tin covered with cling film or foil, then turn out and dust with icing sugar when you get there.

RICOTTA NUT TORTE

Steps:

• For filling, in a small bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and chocolate. Cover and refrigerate., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. , Pour into three waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut each cake in half. Place one bottom layer on a serving plate; spread with 1 cup filling. Repeat layers four times. Top with remaining cake. Cover and refrigerate overnight. , In a large bowl, beat cream until thickened. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over top and sides of cake. Garnish with hazelnuts and chocolate curls if desired. Refrigerate leftovers.

COURGETTE & RICOTTA TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Cook the courgettes for 5 mins until golden around the edges, then remove from the pan and set aside. Mix the ricotta with the eggs, most of the basil, the nutmeg, Parmesan and garlic. Set aside.
• Unroll the pastry on a lightly floured surface - roll it out lightly to give an even surface. Line a baking tray with baking parchment and lay the pastry on top.
• Spread the pastry with the ricotta mix, leaving a border of 1cm around the edge, then press the courgette slices into the ricotta. Bring the pastry sides up over the edge of the filling and pinch so that none seeps out the sides.
• Bake for 30 mins until the tart is puffed up and golden. Serve warm, scattered with the remaining basil.

SWEET RICOTTA CHEESE TART

Steps:

• Preheat oven to 350°F. Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor. Add butter and blend until coarse meal forms. Add 2 eggs and blend until moist clumps form. Turn out dough onto lightly floured surface and knead to combine well, about 1 minute. Divide into 2 pieces, one slightly larger. Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
• Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend. Beat in remaining 1/2 cup sugar, 1 1/2 teaspoons orange peel, and 2 eggs. Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round. Place round over tart; trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart. Bake tart until golden and puffed, about 1 hour. Cool completely.

PHYLLO RICOTTA TORTE WITH SPRING HERBS

Steps:

• Heat oven to 400 degrees. In a large bowl, combine ricotta, ricotta salata, pecorino Romano, eggs, herbs and pepper.
• Brush Bundt pan with some of the melted butter. Drape 2 sheets of phyllo on top of Bundt pan, poke a hole into phyllo where center tube is and push phyllo into pan to line it. Do this with 2 more sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.
• Scrape half of the ricotta filling into pan. Scatter prosciutto over ricotta, then top with mozzarella. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 20 holes in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough.
• Place pan on a baking sheet and bake for about 1 hour 30 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a wire rack and slicing. Serve warm.

LEMON-RICOTTA TART

Steps:

• Preheat oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.
• Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.
• In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners' sugar, if desired.