Classico e Moderno by Michael White

Author:Michael White [White, Michael]
Language: eng
Format: epub, azw3
ISBN: 978-0-345-54553-4
Publisher: Random House Publishing Group
Published: 2013-11-04T16:00:00+00:00

CROSTATA DI RICOTTA

RICOTTA TART

CROSTATA DI RICOTTA

RICOTTA TART

MAKES ONE 10-INCH TART

If you’re accustomed to creamy New York–style cheesecakes, this relatively dry ricotta tart might be a surprise, but it has a subtlety that I love. It goes perfectly with a post-meal shot of espresso or an after-dinner drink such as anisette or limoncello.

FOR THE DOUGH

6 tablespoons unsalted butter, at room temperature

½ cup sugar

3 large egg yolks

1¾ cups all-purpose flour

FOR THE RICOTTA FILLING

2 cups whole-milk ricotta cheese

½ cup heavy cream

⅓ cup honey

½ teaspoon kosher salt

1 vanilla bean, split in half lengthwise, seeds removed, pod reserved for another use

1 large egg plus 2 large egg yolks

4 large egg yolks

Finely grated zest of 1 lemon

FOR THE FRUIT TOPPING

4 Seckel pears, 3 of them peeled, cored, and halved

1 375ml bottle port

1 cup sugar

10 juniper berries

Zest of 1 orange, removed in strips with a vegetable peeler, with no pith

5 star anise pods

1 vanilla bean, split in half lengthwise, seeds removed, seeds and pods reserved

3 fresh figs, quartered

¼ cup diced dried figs

3 clusters seedless red grapes

6 mint leaves

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