Ricotta tart

Ingredients for Ricotta tart

Instructions for Ricotta tart

To prepare the Ricotta tart recipe, please follow these instructions:

Put rosinenne to soak in the grappa or brandy for at least 1/2 hours preferably overnight. Stir in ricotta smooth with egg yolks and lemon zest.

Add sugar pine nuts and flour and stir everything together well.

Beat the egg whites until stiff and turn them little by little into ricotta batter.

Cut piece of baking paper to fit the bottom of a springform (24-26 cm). You do not lubricate the rim it makes the dough slides down instead of being "stuck". Pour the batter into the mold surface is smooth, and behind the tart about 40 minutes in a hot oven 175 gr.

Tips:
If you can not get ricotta in your supermarket, you can use fromage frais (skinny Quark) as an alternative or try mix of cottage cheese and fromage frais. The tart will be in that case more moist than with ricotta so it is recommended to use an extra spoonful of flour. The tart tastes aaerbest cold and be sprinkled with icing sugar before serving.