Evidently there are about as many Ricotta cake, pie and tart recipes as there are Italian Cooks.
I pieced this together from several different recipes. It is just barely sweet, moist, and very flavorful.
Ricotta Tart
3/4/09
One 15 ounce carton of Ricotta Cheese
5 Ex Large eggs, 3 separated
1/3 cup Castor Sugar
1 Tablespoon Castor Sugar
1 Tablespoon sifted AP flour
� cup Raisins
2 Tablespoons Dark Rum
Pinch of Salt
Zest of one Lemon
� Teaspoon Cinnamon, � Teaspoon Allspice
10X Sugar
� Teaspoon Cinnamon
Method:
Preheat oven to 375F. Butter and flour a 9 inch Tart Pan
Soak the Raisins in the Rum, set aside
Mix together the Ricotta, Sugar, Flour, Salt, Lemon Zest, the 2 whole Eggs, and the three Egg yolks, and the spices.
Add in the Rum and the Raisins
Beat the Egg whites to stiff peaks, with the extra Tablespoon of Sugar
Fold the Egg Whites into the batter in thirds. Do not over mix.
Pour the batter into the prepared Tart pan, and bake for 30 min. Turn off the oven, and leave the tart in for an additional 5 min.
Dust the top with the 10X Sugar mixed with the Cinnamon.
Serve warm
![[Linked Image]](http://www.myhostedpics.com/images/Mannlicher/icottatart.jpg)
