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1 batch recipe of Pasta Frolla
2 lb of fresh made ricotta cheese
4 whole eggs
1/2 cup of heavy cream
1 each vanilla bean
1 each lemon zest
1 cup of granulated sugar
pinch of salt

The Ricotta cheese pie tart


Roll out the dough to 2 inch of thickness, cover the tart mold previously, brush with melted butter and dusted with flour.
In a bowl put the fresh chilled "ricotta" cheese, with the whole eggs and the heavy cream mix all together, add the sugar,salt,vanilla bean,and the zest of the lemon;mix and incorporate. Put the ricotta cheese mixture on the dough and spread evenly, finish it the top with regular size stripe of rolled out dough, then bush it with egg wash. Bake the pie tart in the preheat it oven at 300 F. for about 22 minutes. Remove out of the tart mold and place in the desire round tray, ready to cut and served. This can be warm up 15 seconds before serving, if the tart has been store in the refrigerator. The shelf life of this tart is 3 days after was bake.

Dessert Recipe

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