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Name: Ricotta Torte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3 tb Cornstarch; 1/2 c Half & Half; 4 Eggs; 1/2 tb Vanilla; 1/2 c Assorted candied fruits; 1/2 ts Salt; 1/2 lb Cream cheese; 1 tb Rum or brandy; 1 1/2 lb Ricotta cheese; 1 c Powdered sugar

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INGREDIENTS

3 tb Cornstarch
1/2 c Half & Half
4 Eggs
1/2 tb Vanilla
1/2 c Assorted candied fruits
1/2 ts Salt
1/2 lb Cream cheese
1 tb Rum or brandy
1 1/2 lb Ricotta cheese
1 c Powdered sugar

Servings

INSTRUCTIONS

Contributed to the echo by: Sue Sanna Heres the Ricotta Torta Recipe: recipe for 2 crust pie Beat eggs until light and add 1/2 t. salt and 1 c. Powdered sugar, adding one tablespoon at a time and continuing to beat uniterruptedly. This is best done in an electric blender. Add 3 T. cornstarch, beating until the mixture is smooth and thick. Force the ricotta cheese through a fine sieve. Combine with softened cream cheese and beat in 1/2 c. half and half, adding this cheese mixture to egg mixture while beating continuously. The success of this torta lies in the thorough beating. Flavor with 1 T. brandy or rum. Mix thoroughly, then fold in 1/2 c. chopped assorted candied fruit. Pour into pie shell. Cover with second pie pastry and flute. Bake in preheated oven for 1 hour. Turn off the heat and allow the cake to remain in the oven with the door closed for 3/4 of an hour. Let cool, but DO NOT REFRIGERATE before serving. Decorate the top with candied fruit, and powdered sugar.

NOTES

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Ricotta Torte

3 tb Cornstarch
1/2 c Half & Half
4 Eggs
1/2 tb Vanilla
1/2 c Assorted candied fruits
1/2 ts Salt
1/2 lb Cream cheese
1 tb Rum or brandy
1 1/2 lb Ricotta cheese
1 c Powdered sugar

Contributed to the echo by: Sue Sanna Heres the Ricotta Torta Recipe:  recipe for 2 crust pie Beat eggs until light and add 1/2 t. salt and 1 c.  Powdered sugar, adding one tablespoon at a time and continuing to beat  uniterruptedly. This is best done in an electric blender. Add 3 T.  cornstarch, beating until the mixture is smooth and thick.    Force the ricotta cheese through a fine sieve. Combine with softened cream  cheese and beat in 1/2 c. half and half, adding this cheese mixture to egg  mixture while beating continuously. The success of this torta lies in the  thorough beating. Flavor with 1 T. brandy or rum. Mix thoroughly, then fold  in 1/2 c. chopped assorted candied fruit. Pour into pie shell.    Cover with second pie pastry and flute. Bake in preheated oven for 1 hour.  Turn off the heat and allow the cake to remain in the oven with the door  closed for 3/4 of an hour. Let cool, but DO NOT REFRIGERATE before serving.  Decorate the top with candied fruit, and powdered sugar.

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Nutrition

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Serving Size: 1 Serving (1368g)
Recipe Makes: 4 Servings

Calories: 3778
Calories from Fat: 3170 (84%)

Amt Per Serving		% DV

	Total Fat 352.3g	470 %
	Saturated Fat 193.2g	966 %
	Monounsaturated Fat 92.6g
	Polyunsanturated Fat 17g
Cholesterol 2118.7mg		652 %
Sodium 3485.3mg		120 %
Potassium 1848.3mg		49 %
Total Carbohydrate 59.7g		18 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 59.5g
Protein 105.4g		151 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3778

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