*  Exported from  MasterCook  *
 
                            CROSTATA DI RICOTTA
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Pies                             Desserts
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -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
    2       tb           Grappa or brandy
    2       lg           Eggs
                         A 15-ounce container
                         -whole-milk ricotta
      1/2   c            Granulated sugar
    1       t            Vanilla
    1       t            Freshly grated orange zest
    2       oz           Fine-quality bittersweet
                         -(not unsweetened)
                         -chocolate,
                         Chopped fine
                         An egg wash made by
                         -beating 1 large egg yolk
                         -with 1 teaspoon water
                         Confectioners' sugar for
                         -dusting the tart if
                         -desired
 
   Roll out the larger disk of dough 1/8 inch thick on a floured surface, fit
   it into a 9-inch tart pan with a removable fluted rim, and crimp the edge.
   Chill the shell for 30 minutes.
   
   In a small bowl combine the raisins and the grappa and let the raisins
   macerate for 30 minutes. In a bowl whisk together the eggs, the ricotta,
   the granulated sugar, the vanilla, and the zest, stir in the chocolate and
   the raisin mixture, and pour the filling into the shell.
   
   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 arrange
   some of the strips, about 1 inch apart, over the filling. (If desired,
   arrange the remaining strips, about 1 inch apart, perpendicular to the
   others, forming a lattice, but do not weave the strips.) Trim all the
   strips, press them against the inside of the shell, and brush them with the
   egg wash. 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
   of the filling comes out clean, and let it cool in the pan on a rack for 10
   minutes. Remove the rim, let the tart cool completely on the rack, and dust
   it with the confectioners' sugar.
   
   Source: article by Michele Scicolone in the September 1992 issue of
   Gourmet.
  
 
 
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