Recipe - Ricotta Torte

4 Eggs
One half teaspoon Salt
1 cup Powdered sugar
3 tablespoon Cornstarch
1 One half pound Ricotta cheese
One half pound Cream cheese
One half cup Half & Half
1 tablespoon Rum or brandy
One half tablespoon Vanilla
One half cup 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 One half 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 One half 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 One half 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 Three fourths of an hour. Let cool, but DO NOT REFRIGERATE before serving.
Decorate the top with candied fruit, and powdered sugar.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini