Ricotta Nut Torte Recipes

RICOTTA TORTE

Steps:

• Position oven rack in center of oven; preheat to 350°; grease the bottom and sides of a 9 x 3 inch springform pan; sprinkle the bottom of the pan with 1/3 cup cookie crumbs.
• In the bowl of a food processor, combine the ricotta and sour cream; process until smooth.
• Add in the egg yolks and ½ cup of sugar; process until well blended.
• Add in the flour, vanilla extract, amaretto, orange zest, and salt; process until blended.
• Transfer mixture to a bowl.
• In the bowl of a stand mixer, using the whisk attachment, beat the egg whites and cream of tartar at med-high speed until soft peaks begin to form.
• Gradually add in teh remaining ¼ cup sugar and beat at high speed until the whites form stiff, shiny peaks.
• Gently fold 1/3 of the whites into the ricotta mixture; then fold in the remaining whites in two more additions.
• Scrape the batter into the prepared pan and smooth the top.
• Sprinkle the remaining 1/3 cup cookie crumbs over the top.
• Place the pan on a baking sheet and bake the cake for 35-45 minutes, until the top is browned and cracked and the center jiggles but is not liquid.
• Transfer the pan to a wire rack and cool for 30 minutes.
• Run a thin knife around the edge of the pan to loosen the cake; remove the side of the pan and cool cake until just slightly warm.
• To serve, slice cake using a thin-bladed sharp knife; store in the refrigerator, covered, for up to 3 days.

CREAMY RICOTTA TART WITH PINE NUTS

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of a food processor, pulse flour, 2 tablespoons of sugar, 3/4 cup of pine nuts, and salt until finely ground. Add the butter. Pulse dough just until it comes together.
• Place the dough into an 11-inch diameter tart pan with a removable bottom and press down to cover the bottom and sides of the pan. Refrigerate until the dough is firm, about 30 minutes.
• Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake until the tart shell is lightly golden, about 10 minutes. Cool completely.
• Combine the remaining 2 tablespoons of sugar with the water in a small saucepan over low heat. You don't want to boil the water, you just want to heat it so that the sugar can dissolve thoroughly. Stir until the sugar dissolves and remove from heat.
• In the bowl of a food processor, pulse the ricotta cheese and cream cheese until smooth. Add the eggs and egg yolks, 1 at a time, and process until smooth. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
• Pour the custard into the tart shell and bake until the filling is almost set, about 20 to 25 minutes. Scatter the remaining 3/4 cup of toasted pine nuts atop the filling. Bake until the custard is set, about 10 minutes longer. Let the tart cool completely before serving.
• The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.