The best delicious Ricotta Torta recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ricotta Torta recipe today!
Hello my friends, this Ricotta Torta recipe will not disappoint, I promise! Made with simple ingredients, our Ricotta Torta is amazingly delicious, and addictive, everyone will be asking for more Ricotta Torta.
What Makes This Ricotta Torta Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ricotta Torta.
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———————HERE’S THE RICOTTA TORTA REC———————
Recipe for 2 crust pie 1/2 lb Cream cheese
4 ea Eggs 1/2 c Half & Half
1/2 t Salt 1 T Rum or brandy
1 c Powdered sugar 1/2 T Vanilla
3 T Cornstarach 1/2 c Assorted candied fruits
1 1/2 lb Ricotta cheese
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
thoroughtly, 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 clossed for 3/4 of an hour. Let
cool, but DO NOT REFRIGERATE before serving. Decorate the top with
candied fruit, and powdered sugar. This sounds almost like a conolli
in a crust dosen’t it. This is my first try at sending a recipe hope
it’s ok.
Yields
3 servings
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