Tortadilimoneericotta Recipes

TORTA AL LIMONE

Steps:

• Make the crust. In a food processor combine the flour, butter, sugar and salt and process until mixture resembles coarse meal. With the motor running add the egg mixture and pulse just until dough is formed. Wrap in plastic wrap and chill 30 minutes. On a lightly floured surface roll out the dough into a round 1/8-inch thick and fit it into a 10-inch tart pan, pressing edge to 1/2-inch above the rim. Chill until ready to use. Make the filling. Preheat oven to 350 degrees F. Using an electric mixer beat the egg yolks until combined. Add 1/2 cup sugar a little at a time and beat until lemon colored. Pass the ricotta through a fine sieve into a bowl. Add the ricotta, potato starch, lemon rind and vanilla to the egg mixture and beat until just combined. In another bowl with an electric mixer beat the egg whites until they form soft peaks. Add the remaining sugar a little at a time and beat until firm. Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly. Pour mixture into chilled tart shell, place on a baking sheet and bake for 35 to 40 minutes or until golden brown and set. Let cool to room temperature and chill 3 hours or overnight.;

TORTA DI RICOTTA

Steps:

• Toast 5 tablespoons of pine nuts in a saute pan just until they start to get color, moving them around constantly so they do not burn. Once they are toasted remove from the pan to cool
• In a small pan add the sugar and water, heat over high neat until mixture begins to boil and all the sugar is dissolved
• Add the pine nuts to the sugar syrup and continue to swirl the pan until the mixture turns amber.
• Place the finished mixture onto an oiled cookie sheet to cool and harden.
• Mix the raisins and rum together and allow them to sit until most of the rum has been absorbed
• In the bowl of a food processor- add the flour, brown sugar, gound almonds, and baking powder, pulse 2 or 3 times
• Add the butter pieces and pulse 4 or 5 times until mixture looks like coarse meal
• Mix the egg and vanilla together and pour the mixture into the food processor while it is running (mix just enough to blend)
• If mixture looks too dry add a little ice water
• The dough will look a little loose, that's ok
• Place the dough onto a work table and form it into 2 balls. Use one-third of the dough to make one dough ball and the remainder of the dough for the second. Do not work the dough, even if it does not come completely together, just do your best to form the balls. Wrap in plastic and refrigerate for at least one hour.
• Mix the ricotta, orange rind, vanilla, sea salt, sugar, raisins and pine nut brittle together until well blended
• Add the chocolate chips.
• Break the pine nut brittle into small pieces and add to the ricotta mixture.
• Preheat oven to 350 degrees (180 C)
• Using a 10 inch springform pan, line the inside with aluminum foil, overlapping slightly on the outside. Use two criss crossing pieces, and make sure foil is tight to the sides of the pan.
• Roll the larger of the two dough balls out between two sheets of parchment paper. Making a large circle.
• Carefully place the rolled-out dough into the springform pan. The dough should go half way up the inside of the pan.
• Spoon the ricotta mixture into the prepared pan
• In between two pieces of parchment paper, roll out the remaining dough ball, just a little bit larger than your springform pan.
• Place this dough onto of the ricotta mixture, and carefully pinch the dough into dough on the sides of the pan.*Don't worry if it cracks slightly, just try not to leave any holes in the dough.
• Place on the center rack of a 350 degree preheated oven and bake for 50-55 minutes, or until the top is a nice golden brown.
• Allow cheesecake to cool on a wire rack for about 20 minutes, then remove the outer pan and very gently peel back the foil and allow it to continue to cool for an additional 30 minutes.
• Refrigerate the cheesecake for at least 4 hours before serving to allow it to set up. *There are no eggs in this cake to help bind it, and if you cut it too soon it will run.
• After the cheesecake has set up, remove the bottom of the springform pan and place on serving platter, allow cheesecake to come back to room temperature before serving.

HOMEMADE TORTILLAS

Steps:

• In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

TORTILLA TORTE

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato sauce, chilies and taco seasoning; mix well. Layer one tortilla, 1 cup meat sauce and 2/3 cup cheese on 10-in. microwave-safe pie plate. Repeat layers four times. Top with the remaining tortilla and cheese. Microwave uncovered, on high for 3-6 minutes or until cheese is melted. Cut into wedges. Serve with toppings of your choice.