Thursday, May 15, 2014

Italian Pastry Recipes! Ricotta Torta

It's summer time and time to enjoy Italian pastry. Why is desert so good when your Mom bakes it? Because it is made with love and warm out of the oven. From Southern Italian ladies from Italy.

Recipe of the week:
 Italian Ricotta Torta
It is a magnet for family, friends and guest. Please note popularity increase.

Homemade pastry dough
2 1/2 cups all purpose flour
(sub any gluten free flour of your choosing)
1/2 sugar
(sub brown, cane or diabetic kind)
1/2 t salt
Zest from 1 lemon or orange, minced optional for surprise citrus flavor burst

Blend In:
1 cup cold unsalted butter
(sub organic or healthy alternative)

Mix in:
2 eggs
(sub free range or brown)

Mix, chill, roll to make a beautiful pie crust.

1/2 cup of sugar
(sub cane or healthy diabetic alternative)
1/4 cup all purpose flour
(sub healthy or gluten free flour)
1/4 lemon juice strained from fresh lemon
1 12 t vanilla extract
3 egg yolks
2 whole eggs
(sub free range or brown)

Brush over top of Torta
1 egg beaten to give it that award winning torta look.

4 12 cups skim ricotta cheese
1/2 cup mascarppone cheese  Yum
season berry fruit optional to top with

Mix pasty dough by hand. Toss dry mix. add cold butter cubes to flour until soft.
Make a well and add eggs.  Knead pasty dough. Wrap in plastic. Chill 1/2 hour before rolling.

preheat oven 375 degrees

Roll dough and put into 9 x 2 1/2 inch pie pan.

Ricotta filling, mix cheese together and stir sugar, flour, lemon, vanilla, yolks & egg. Stir, cover and chill.
Pour filling into pie pan.

Bake: 375 degree for  1 1/4 ---- 1 1/2 hours.
Crust should be golden brown or light brown to your taste.


Put fresh whip cream, sprig mint, fresh strawberry & serve with coconut icecream.

Delicious. Reminds you of being under the Tuscan sun just like a Hallmark Christmas holiday.
Make good memories with your family today.

Stay tuned for more Italian pastry recipes.

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