Recipe - Ricotta Cassata

CRUST
1 One fourth cup Flour, sifted
One half teaspoon Salt
1 tablespoon Sugar
1/3 cup Solid shortening, chilled
One fourth cup Cold water

FILLING
3 Eggs
1 One half pound Ricotta cheese
One fourth teaspoon Salt
One fourth cup Light cream or half and half
One half cup Sugar
1 teaspoon Ground cinnamon

Crust: combine flour, salt and sugar in large bowl. Cut in shortening until
mixture is crumbly. Sprinkle water, l tablespoon at a time over mixture,
mixing quickly with fork until pastry holds together. Place dough on
lightly floured surface; shape gently into ball and flatten. Lightly flour
rolling pin and roll dough into large circle. Transfer pastry to 9 10
inch pie plate. Make filling. Filling: Beat eggs in mixing bowl until light
and frothy. Beat ricotta in large bowl until smooth; add eggs, salt and
cream, beating until smooth. Preheat oven to 375°. Pour mixture into pastry
shell and sprinkle top with mixture of sugar and cinnamon. Bake in oven 10
minutes; reduce heat to 350° and bake 25 to 30 minutes, or until done.

NOTES : Please feel free to add golden raisins or tiny pieces of chocolate.
Recipe by: Treasured Recipes1984 Posted to TNT Prodigy's Recipe Exchange
Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Apr 12, 1997