Wine & Words

Tarts filled with sweetened ricotta cheese are a traditional dessert in Sicily and are also popular in Rome

Pastry Crust: I use a good quality frozen pie crust. It saves a lot of time, and the results are sure to please.

Ricotta Filling:
1 3/4 cups whole milk ricotta cheese
1/3 cup Mascarpone cream cheese (available at Wine & Words)
1/2 cup heavy cream
1/4 cup sugar
2 large eggs
1 large egg yolk
2 tablespoons local honey (available at Wine & Words)
1 tablespoon finely grated orange zest
2 tablespoons pure vanilla extract

Bake the pastry crust for 10 minutes in a pre-heated 350 degree oven

Make the filling: Pulse the ricotta, Mascarpone, cream 1/4 cup sugar, eggs, egg yolk, honey, orange zest, and vanilla in a food processor until completely smooth.

Pour the filling into the partially baked crust and bake until the filling is set, with golden brown spots dotting the surface, 35 to 40 minutes.

Transfer the pan to a rack to cool until it is room temperature.

Cut the crostata into wedges with a sharp knife and serve at room temperature.

Makes 10 servings