---------- exported from cookworks for meal-master, v7.0
 
      title: ricotta-basil tart
 categories: appetizer, entree, french
   servings: 8
 
     1/2 c  unsalted butter
     1/2 c  sugar
       1 c  yellow cornmeal
       2 ea egg
       1 t  salt
       1 c  flour
       2 t  butter
     1/2 c  shallot
       1 c  dry white wine
     3/4 c  cream
      12 oz cream cheese
       8 oz ricotta cheese
     1/2 c  fresh basil leaves
       3 ea egg
     1/4 t  salt
 
 combine butter and sugar in a mixer-cream until smooth
 add the cornmeal, eggs, and salt-mix well
 add the flour and beat until soft and moist, but manageable rollout to a
 thickness of 1/4-inch
 cut to desired size and press into a tart or pie pan
 bake @ 350 degrees for 5 minutes
 remove from oven, cool
 heat butter in a saucepan or skillet, over a medium flame add the
 shallots and saute for 4-5
 minutes, until softened add the wine and reduce by half
 add the cream and reduce by half
 remove from heat, cool
 combine cream cheese and ricotta in a mixer bowl-mix well add the basil
 and cooled reduction-
 mix well
 beat in the eggs, one at a time, just until incorporated season to taste
 with salt
 pour into the prepared pastry shell
 bake @ 375 degrees for 30-35 minutes in a conventional oven or bake @ 300
 degrees for 25-30
 minutes in a convection oven, until just set in the center
 remove from heat, cool
 garnish with sour cream as desired
 serve warm or at room temperature
 
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