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The Gevasci’S Ricotta Tart

The Gevasci's Ricotta Tart recipe image
This International dessert features All Purpose Flour, All Purpose Flour, Baking Powder, Salt, Butter. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 1134.9
Dietary: Vegetarian
Description
This International dessert features All Purpose Flour, All Purpose Flour, Baking Powder, Salt, Butter. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 cup All Purpose Flour
  • 1 tablespoon All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 3/4 cup Butter, Softened
  • 2 tablespoon Brandy
  • 1 1/2 pound Ricotta
  • 2 tablespoon Almonds, Chopped
  • 3 tablespoon Pine Nuts (Pignoles) ,
Directions
  1. 1
    Toasted 2 tb Angelica or Citron, Chopped 4 Eggs 1 c Sugar 1 1/2 ts Vanilla Confectioners' Sugar All ingredients must be at room temperature before starting.
  2. 2
    Preheat the oven to 375 degrees.
  3. 3
    Mix the first measure of flour with the baking powder and salt.
  4. 4
    Use your hands to work in the butter.
  5. 5
    Gradually add the brandy, mixing lightly until the dough just holds together.
  6. 6
    Chill.
  7. 7
    Roll about 2/3 of the dough out to a thickness of 1/8".
  8. 8
    Use the dough to line the (10") cake pan(s) (one per tart).
  9. 9
    Mix the second measure of flour with the ricotta, nuts and angelica.
  10. 10
    Beat the eggs until they are light and lemon colored.
  11. 11
    Gradually beat in the sugar.
  12. 12
    Add the vanilla.
  13. 13
    Stir into the cheese mixture.
  14. 14
    Pour into the lined cake pan(s).
  15. 15
    Roll the remaining pastry to a thickness of 1/8" Cut into strips.
  16. 16
    Arrange the strips in a lattice fashion on top of the tart(s).
  17. 17
    Bake until firm (about 40 minutes).
  18. 18
    Cool.
  19. 19
    Sift confectioners' sugar lightly over the top(s) just before serving

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1134.9kcal
% Daily Value *
Total Fat 63.6g98%
Saturated Fat 38.1g191%
Cholesterol 193.8mg65%
Sodium 1828.7mg77%
Total Carbohydrate 102.6g35%
Dietary Fiber 4.4g18%
Sugars 7.0g
Protein 33.2g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almonds, baking, brandy, butter, chopped, dessert, flour, gevascis, international, nuts, pignoles, pine, powder, purpose, ricotta, salt, softened, tart, title, vegetarian
Read it online: https://www.chefs-mate.com/recipe/the-gevascis-ricotta-tart/