Title: Ricotta Torte
Categories: Italian
Yield: 4 Servings

4		Eggs
1/2	ts	Salt
1	c	Powdered sugar
3	tb	Cornstarch
1 1/2	lb	Ricotta cheese
1/2	lb	Cream cheese
1/2	c	Half & Half
1	tb	Rum or brandy
1/2	tb	Vanilla
1/2	c	Assorted candied fruits

Contributed to the echo by: Sue Sanna Here's the Ricotta Torta Recipe: recipe for 2 crust pie Beat eggs until light and add 1/2 t. salt and 1 c. Powdered sugar, adding one tablespoon at a time and continuing to beat uniterruptedly. This is best done in an electric blender. Add 3 T. cornstarch, beating until the mixture is smooth and thick.

Force the ricotta cheese through a fine sieve. Combine with softened cream cheese and beat in 1/2 c. half and half, adding this cheese mixture to egg mixture while beating continuously. The success of this torta lies in the thorough beating. Flavor with 1 T. brandy or rum. Mix thoroughly, then fold in 1/2 c. chopped assorted candied fruit. Pour into pie shell.

Cover with second pie pastry and flute. Bake in preheated oven for 1 hour. Turn off the heat and allow the cake to remain in the oven with the door closed for 3/4 of an hour. Let cool, but DO NOT REFRIGERATE before serving. Decorate the top with candied fruit, and powdered sugar.

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