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Ricotta Pie https://www.metro.ca/userfiles/image/recipes/Tarte-ricotta-6632.jpg PT1H00M PT1H00M PT2H00M
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.
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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 yolks 1 egg 2 Tbsp. (30 mL) flour 1/2 cup (125 mL) coarse-granule maple sugar 1 cup (250 mL) white chocolate chips 3 egg whites
Ricotta Pie

Ricotta Pie

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8
servings
1:00
Preparation
1:00
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    golden raisins
  • 5 Tbsp.
    (75 mL)
    dried cranberries
  • 3 Tbsp.
    (45 mL)
    rum
  • 475 g
    bari ricotta cheese
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  • 3
    egg yolks
  • 1
    egg
  • 2 Tbsp.
    (30 mL)
    flour
  • 1/2 cup
    (125 mL)
    coarse-granule maple sugar
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  • 1 cup
    (250 mL)
    white chocolate chips
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  • 3
    egg whites
  • crust:

  • 3/4 cup
    (190 mL)
    ginger snaps, crushed into crumbs
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    FRONT STREET BAKERY CRISPY COOKIES

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    RASPBERRY OR CHOCOLATE PKG OF 4, 160 g


  • 3/4 cup
    (190 mL)
    Graham cracker crumbs
  • 1/4 cup
    (60 mL)
    unsalted butter, melted
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  • 1/4 cup
    (60 mL)
    sugar
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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