Serves: 8
Total Calories: 467
1 Prepare the pastry: In a large bowl, combine the flour, sugar, salt, and baking powder.
2 Add the butter and shortening to the flour mixture. With a pastry blender or a fork, cut in the butter until the mixture resembles small crumbs. Stir in the egg until a soft dough forms. Scoop up some of the mixture with your hand and rapidly squeeze it until it holds together. Repeat with the rest of the dough until it can be formed into a ball. If the mixture seems too dry and crumbly, add a teaspoon or so of cold water. Pat the dough into the bottom and against the sides of a 9- to 10-inch tart pan with a removable bottom. Refrigerate 30 minutes.
3 Place the oven rack in the lower third of the oven. Preheat the oven to 350°F. Prepare the filling: In a large bowl, beat together the cream cheese, sugar, and rum. Beat in the egg yolk until well blended. Add the ricotta and beat until smooth.
4 Spread the mixture in the prepared tart shell. Bake 45 minutes or until puffed and golden brown.
5 Cool the tart in the pan on a wire rack 10 minutes. Remove the pan rim and let the tart cool completely. Serve at room temperature or refrigerate about 1 hour and serve slightly chilled. Store covered with an inverted bowl in the refrigerator up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roman Ricotta Tart recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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