Recipes

International Series Wine Club

Ricotta Tart

Ricotta Tart

Yield: 8 servings

This is a magnificent dessert is offered courtesy of Chef Silvia Baracchi and also Owner of Relais & Chateaux Il Falconiere in Cortona, Tuscany.  It's absolute perfection with this month's International Series wines from Baracchi Winery.

Ingredients

For the pastry:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup sugar
  • 1 egg
  • 1-3/4 cup all-purpose flour, sifted
  • pinch of salt
  • 1/2 tsp ground cinammon

For the filling:

  • 2 cups whole milk
  • zest of 1 lemon (or orange)
  • 4 eggs
  • 2/3 cup sugar
  • pinch of salt
  • 2 cups (1 lb) fresh ricotta, preferably from sheep or goat milk
  • 1 tsp vanilla extract

Make the pasty. Cream the butter and sugar in a large bowl. Add the egg and beat until light and fluffy. Gradually add 1 cup of the flour, the salt, and cinnamon, stirring to combine well. Sprinkle in the rest of the flour, and mix until the dough is easy to handle. Turn it out onto a floured surface and knead briefly. The dough will be very soft. Shape it into a round disk, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.

Preheat the oven to 350°ree;F.

Make the filling. In the bottom of a double broiler, bring water to a boil and then turn the heat down to a good simmer. Put the milk in the top of the double boiler with the zest, and heat thoroughly; do not let it bowl. Set aside.

Combine 3 of the eggs with the sugar in a large bowl and whisk until a thick ribbon forms. Incorporate the salt and the flour. Add a small amount of the milk into the egg mixture to temper it, then slowly beat the egg mixture into the milk. Cook it over the simmering water, stirring, for about 10 minutes, or until it is thicker than heavy cream but not as thick as sour cream.  Remove from the heat; pour it into the bowl to cool.

Roll out the dough to fit a 12-inch tart pan. Line the pan and prick the bottom and sides of the dough with a fork. Fold into the filling mixture. Mix well, and then stir in the remaining egg and the vanilla. Beat thoroughly. Pour the filling into the prepared pastry shell. Bake for 35 minutes or until the filling is firmly set.

#mostlovedwineclub!

Leslie Hicks, CT
I love The California Wine Club. They offer the best way to experience great wines without traveling. You literally travel via the palate and the mind.

Dave Dahl, MD
Best thing that ever happened to my palate! We have been members for quite awhile and enjoy the club. We have recommended the club to friends and continue to do so.

Phil Grauman, KY
I know that all the wines I get from The California Wine Club are very drinkable and many of them are so good that the price is a steal.