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Ricotta Pie 2013-08-06 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.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

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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

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ASSORTED COLOURS AND VARIETIES OR $5.99 ea.

475 g

bari ricotta cheese

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TRE STELLE RICOTTA OR MOZZARELLA BALL

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340 - 475 g SELECTED VARIETIES

3

egg yolk

1

eggs

2 Tbsp.
(30 mL)
flour

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5 BONUS Reward Miles when you buy 1

ROBIN HOOD OR FIVE ROSES FLOUR

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2.5 kg SELECTED VARIETIES

5 AIR MILES^® Bonus Miles

1/2 cup
(125 mL)
coarse-granule maple sugar

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SAVE $2.98 ON 2

PEARL MILLING COMPANY PANCAKE AND WAFFLE MIX

2 for $6.00

905 g OR TABLE SYRUP 710 ml SELECTED VARIETIES, OR 4.49 EA.

1 cup
(250 mL)
white chocolate chips

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90 - 100 g

NESTLÉ ASSORTED MINI OR HERSHEY'S SNACK SIZE CHOCOLATE

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50 un., WHILE QUANTITIES LAST

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168 - 240 g

LINDT EXCELLENCE CHOCOLATE BAR

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SELECTED SIZES SELECTED VARIETIES OR 4.49 EA.

3

egg white

crust:

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3/4 cup
(190 mL)
ginger snaps, crushed into crumbs

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SELECTED SIZES, SELECTED VARIETIES OR 2.89 EA.

SAVE $1.00

GIOIA SAVOIARDI COOKIES

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400 g SELECTED VARIETIES

3/4 cup
(190 mL)
Graham cracker crumbs

1/4 cup
(60 mL)
unsalted butter, melted

1/4 cup
(60 mL)
sugar

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REDPATH GOLDEN YELLOW SUGAR

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1 kg

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

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