Ricotta Nut Torte Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of a food processor, pulse flour, 2 tablespoons of sugar, 3/4 cup of pine nuts, and salt until finely ground. Add the butter. Pulse dough just until it comes together.
• Place the dough into an 11-inch diameter tart pan with a removable bottom and press down to cover the bottom and sides of the pan. Refrigerate until the dough is firm, about 30 minutes.
• Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake until the tart shell is lightly golden, about 10 minutes. Cool completely.
• Combine the remaining 2 tablespoons of sugar with the water in a small saucepan over low heat. You don't want to boil the water, you just want to heat it so that the sugar can dissolve thoroughly. Stir until the sugar dissolves and remove from heat.
• In the bowl of a food processor, pulse the ricotta cheese and cream cheese until smooth. Add the eggs and egg yolks, 1 at a time, and process until smooth. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
• Pour the custard into the tart shell and bake until the filling is almost set, about 20 to 25 minutes. Scatter the remaining 3/4 cup of toasted pine nuts atop the filling. Bake until the custard is set, about 10 minutes longer. Let the tart cool completely before serving.
• The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

Steps:

• Drain the ricotta overnight in a cheesecloth lined sieve. Soak the raisins in the rum. Preheat the oven to 375 degrees. Beat the egg yolks with the sugar until pale yellow. Add the drained ricotta, salt, and citrus zests, and blend thoroughly. Add the pine nuts and the raisins and rum, blending well. Beat the egg whites until they form stiff peaks and fold them into the cake mixture. Brush a 6-inch springform pan with softened butter, coat the inner surfaces with bread crumbs, and shake out the excess. Pour the cake mixture into the prepared pan, bake 30 minutes, and cool before serving.

Steps:

• For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
• For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
• Preheat the oven to 350 degrees F.
• Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
• In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.

Steps:

• For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
• On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together. Roll out until 1/4-inch thick. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles). Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes.
• For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.
• For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
• To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve.

Steps:

• Preheat oven to 350°F. Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor. Add butter and blend until coarse meal forms. Add 2 eggs and blend until moist clumps form. Turn out dough onto lightly floured surface and knead to combine well, about 1 minute. Divide into 2 pieces, one slightly larger. Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
• Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend. Beat in remaining 1/2 cup sugar, 1 1/2 teaspoons orange peel, and 2 eggs. Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round. Place round over tart; trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart. Bake tart until golden and puffed, about 1 hour. Cool completely.

Steps:

• In a deep saucepan, heat enough oil to deep fry (about half-way up the pot) to 350 to 365 degrees F.
• Mix the ingredients together in a bowl with a wooden spoon in order until the batter is smooth.
• Using 2 teaspoons, scoop a spoonful of batter then push it off into the hot oil with the other spoon. They will sink then float to the top of the oil. Turn them occasionally to fry evenly on all sides.
• Drain on paper towels and then dip in powdered sugar or roll at the table in cinnamon sugar. Serve immediately.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside.
• Roll out the pastry on a lightly floured surface to a rough round about 40cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan.
• Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins until the filling is puffed up and golden. Leave to cool slightly and enjoy warm or cold with a crisp green salad.

Steps:

• Preheat the oven to 325°F. Line the base of an 8-inch springform tin with baking parchment and set aside.
• Place the butter, half of the honey, the lemon zest and vanilla in a bowl and use an electric mixer to beat everything until creamy. Add the egg yolks and continue to beat for a further minute. Add the almond flour, polenta and ricotta and fold everything together.
• Whisk the egg whites in a separate bowl until softly peaking in a separate bowl. Add the remaining honey and continue whisking until peaking again and well blended.
• Slowly fold the egg whites into the cake mixture. Turn the mixture into the prepared cake tin and sprinkle the flaked almonds evenly over the top. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. The center of the cake might look slightly wobbly at first, but it will firm up when the cake cools down. Leave to cool completely before removing it from the tin.

Steps:

• Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
• Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
• Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
• When ready to bake, heat oven to 375 degrees.
• Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
• In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
• In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
• On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
• Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.