Crostata Di Ricotta
| Yield: | 2 Servings |
| Categories: | Pies, Italian, Desserts |
| -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 | ts | Vanilla |
| 1 | ts | 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 |
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