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Sweet Ricotta Cheese Tart
Sweet Ricotta Cheese Tart
(Torta di Ricotta)
 
 
Ingredients:
 
1 and 3/4 cups all purpose flour
1 cup sugar
2 and 1/2 teaspoons grated orange peel
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) chilled unsalted butter, diced
4 large eggs

One 15 to 16-ounce container ricotta cheese (whole-milk)
3 ounces cream cheese, room temperature
1 tablespoon cornstarch
1 teaspoon vanilla extract
 
Directions:
 
Preheat oven to 350F.

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 and 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. Makes 12 servings.
 
That's it!
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