The Gevasci's Ricotta Tart Recipe
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The Gevasci's Ricotta Tart
2 cup all purpose flour
1 tbsp all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup butter, softened
2 tbsp brandy
1 1/2 lb ricotta
2 tbsp almonds, chopped
3 tbsp pine nuts (pignoles), toasted
2 tbsp angelica or citron, chopped
4 eggs
1 cup sugar
1 1/2 tsp vanilla
1 confectioners' sugar
All ingredients must be at room temperature before starting. Preheat
the oven to 375 degrees. Mix the first measure of flour with the
baking powder and salt. Use your hands to work in the butter.
Gradually add the brandy, mixing lightly until the dough just holds
together. Chill. Roll about 2/3 of the dough out to a thickness of
1/8". Use the dough to line the (10") cake pan(s) (one per tart). Mix
the second measure of flour with the ricotta, nuts and angelica. Beat
the eggs until they are light and lemon colored. Gradually beat in
the sugar. Add the vanilla. Stir into the cheese mixture. Pour into
the lined cake pan(s). Roll the remaining pastry to a thickness of
1/8" Cut into strips. Arrange the strips in a lattice fashion on top
of the tart(s). Bake until firm (about 40 minutes). Cool. Sift
confectioners' sugar lightly over the top(s) just before serving. |
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Diet tips
If your aim is to lose weight and also better your general physical condition, then you need to decide on a precisely configured sensible dietary regime. In theory, this ought to involve five portions of fruit/vegetables a day and also contain the correct proportion of carbohydrate, fat, and proteins.
When starting a weight loss program, dieters usually pick out supermarket and branded products referred to as 'low-fat'. To do this is ordinarily an error, in that a food item might just be lowered in fat content, but still contain far too many calories.
When deciding on a weight loss system, it is essential to attempt to regulate your ingestion of salt, fats and refined carbohydrates.
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