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Ricotta Pie
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Tarte-ricotta-6632.jpg
PT1H00M
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In a bowl, combine the raisins, cranberries and rum and macerate for 1 hour.Preheat the oven to 180°C (350°C). Butter a 22 cm (9 in) springform pan.CrustIn a bowl, combine all the crumbs, the butter and the sugar. Mix well and press evenly into the bottom of the pan. Set aside.In a large bowl, combine the ricotta cheese, egg yolks and whole egg. Add the macerated fruit, the flour, the maple sugar and the chocolate chips. Beat with a wooden spoon for about 3 minutes.In another bowl, beat the egg whites until soft peaks form. Using a rubber spatula, gently fold the egg whites into the cheese mixture. Pour the mixture into the pan.Bake on the middle rack for 1 hour, then turn off the oven and allow the pie to cool inside for 1 hour with the door closed.At serving time, carefully run the blade of a knife around the edge of the pie before opening the clasp and removing the sides of the pan.
8
Saputo
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1 Tbsp. (15 mL) golden raisins
5 Tbsp. (75 mL) dried cranberries
3 Tbsp. (45 mL) rum
475 g bari ricotta cheese
3 egg yolk
1 eggs
2 Tbsp. (30 mL) flour
1/2 cup (125 mL) coarse-granule maple sugar
1 cup (250 mL) white chocolate chips
3 egg white
Ricotta Pie
8
servings
1:00
Preparation
1:00
COOKING
2:00
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)golden raisins
-
5 Tbsp.
(75 mL)dried cranberries
-
3 Tbsp.
(45 mL)rum
-
475 g
bari ricotta cheese
-
3
egg yolk
-
1
eggs
-
2 Tbsp.
(30 mL)flour
-
1/2 cup
(125 mL)coarse-granule maple sugar
-
1 cup
(250 mL)white chocolate chips
-
3
egg white
-
crust:
-
3/4 cup
(190 mL)ginger snaps, crushed into crumbs
-
3/4 cup
(190 mL)Graham cracker crumbs
-
1/4 cup
(60 mL)unsalted butter, melted
-
1/4 cup
(60 mL)sugar
Preparation
In a bowl, combine the raisins, cranberries and rum and macerate for 1 hour.
Preheat the oven to 180°C (350°C). Butter a 22 cm (9 in) springform pan.
Crust
In a bowl, combine all the crumbs, the butter and the sugar. Mix well and press evenly into the bottom of the pan. Set aside.
In a large bowl, combine the ricotta cheese, egg yolks and whole egg. Add the macerated fruit, the flour, the maple sugar and the chocolate chips. Beat with a wooden spoon for about 3 minutes.
In another bowl, beat the egg whites until soft peaks form. Using a rubber spatula, gently fold the egg whites into the cheese mixture. Pour the mixture into the pan.
Bake on the middle rack for 1 hour, then turn off the oven and allow the pie to cool inside for 1 hour with the door closed.
At serving time, carefully run the blade of a knife around the edge of the pie before opening the clasp and removing the sides of the pan.
Source :
Saputo
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