10" tart pan with a removable bottom)
Ingredients for filling:
16 oz (2 cups) ricotta cheese - one of the small containers worth and go
ahead use the whole milk ricotta, not the low fat…
˝ cup heavy cream
1 egg yolk
1/3 cup granulated
Zest of 2 oranges
Zest of one lemon
1 tablespoon of Gran
Gala (Italian orange liquor)
Ingredients for the crust:
1˝ cups all purpose
3 tablespoons of
Pinch of salt
1 stick of butter –
chilled and cut into chunks
1 egg yolk
To make the crust:
Sift the flour, sugar and salt onto the kitchen counter.
Make a well in the
center and put in the butter and egg yolk.
Mix it all together
with your fingers.
Gather the dough
together in a ball but keep about 1/4 of it aside for the top
Press the dough into
the tart pan and up the sides.
Chill in the
refrigerator for 30 minutes
Preheat the oven to 375
Take the crust out of the refrigerator and prick the bottom with a fork.
Line it with foil and
weigh down with dried beans. Bake for 15 minutes then take it out of the
oven and remove the foil and beans and let cool.
To make the filling:
Put the ricotta,
cream, eggs, egg yolk, sugar, orange and lemon zest and Gran Gala in a
bowl and mix the ingredients together with a spoon until evenly mixed.
Spoon the filling into the crust in the tart pan.
Get the extra dough you had set aside and roll it out with a rolling pin
and cut into strips. Lay the
strips across the pie in a lattice pattern.
Bake for 30 -35
Scatter more orange and lemon zest across the top or shave little thin
strips of bittersweet chocolate with a vegetable peeler