Ricotta & Vin Santo Tart

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

This tart uses Vin Santo, a special dessert wine famous all over tuscany, which adds a rich flavor to the ricotta.

ShareTweetSaveShareSave to BigOven

Yields12 Servings
Prep Time6 hrsCook Time1 hrTotal Time7 hrs

Ingredients for Crust
 ¾ cup Butter (cubed and cold)
 2 ¾ cups All Purpose Flour
 6 Egg Yolks
 1 Lemon of zest
 ¾ cup Sugar
Ingredients for Filling
 1 cup Golden Raisins
 1 ½ cups Vin Santo
 3 ⅓ cups Whole Milk Ricotta Cheese
 4 Eggs
 1 cup Sugar

6 hours before cooking
1

Soak the raisins in the vin santo for 6 hours

Directions for Crust
2

Preheat oven to 350 F/176.6 C

3

Place flour on a wooden board, make a well in the center

4

Put the cold butter cubes into the well

5

Using your finger tips, smear the butter and flour together until you have a crumbly mixture and no noticable butter chunks.

6

Re-form this flour/butter mixture into a mound and make a well in the center

7

Add the egg yolks, sugar and lemon zest to the well and mix with a fork

8

Begin to pull the flour into the wet ingredients, making a soft dough

9

With your hands, incorporate remaining flour.Knead gently til you have a smooth dough.

10

Cover and Refrigerate for 30 minutes

11

Roll out dough on a lightly floured surface to a thickness of about 1/8 “

12

Line a pie tin or tart pan, and prick the bottom several times with a fork

13

Return to refrigerator till ready to fill

Directions for the Filling
14

Pass the ricotta through a sieve

15

In a large bowl, whisk together the eggs and sugar.

16

Add sieved ricotta to the eggs. Mix well

17

Drain and squeeze out the raisins. Pour remaining Vin Santo into a small saucepan.

18

Add raisins to the ricotta /egg mixture. Stir.

Assembly
19

Pour ricotta mixture into tart shell

20

Place in pre-heated oven, and bake until the filling is set and does not jiggle

21

Remove from oven. Cool before serving.

Vin Santo Sauce
22

Place the saucepan with the vin santo over high heat.

23

Add 1 Tbsp butter and 1 Tbsp sugar. Stir.

24

Drizzle this sauce over the slices of tart right before serving.

Ingredients

Ingredients for Crust
 ¾ cup Butter (cubed and cold)
 2 ¾ cups All Purpose Flour
 6 Egg Yolks
 1 Lemon of zest
 ¾ cup Sugar
Ingredients for Filling
 1 cup Golden Raisins
 1 ½ cups Vin Santo
 3 ⅓ cups Whole Milk Ricotta Cheese
 4 Eggs
 1 cup Sugar

Directions

6 hours before cooking
1

Soak the raisins in the vin santo for 6 hours

Directions for Crust
2

Preheat oven to 350 F/176.6 C

3

Place flour on a wooden board, make a well in the center

4

Put the cold butter cubes into the well

5

Using your finger tips, smear the butter and flour together until you have a crumbly mixture and no noticable butter chunks.

6

Re-form this flour/butter mixture into a mound and make a well in the center

7

Add the egg yolks, sugar and lemon zest to the well and mix with a fork

8

Begin to pull the flour into the wet ingredients, making a soft dough

9

With your hands, incorporate remaining flour.Knead gently til you have a smooth dough.

10

Cover and Refrigerate for 30 minutes

11

Roll out dough on a lightly floured surface to a thickness of about 1/8 “

12

Line a pie tin or tart pan, and prick the bottom several times with a fork

13

Return to refrigerator till ready to fill

Directions for the Filling
14

Pass the ricotta through a sieve

15

In a large bowl, whisk together the eggs and sugar.

16

Add sieved ricotta to the eggs. Mix well

17

Drain and squeeze out the raisins. Pour remaining Vin Santo into a small saucepan.

18

Add raisins to the ricotta /egg mixture. Stir.

Assembly
19

Pour ricotta mixture into tart shell

20

Place in pre-heated oven, and bake until the filling is set and does not jiggle

21

Remove from oven. Cool before serving.

Vin Santo Sauce
22

Place the saucepan with the vin santo over high heat.

23

Add 1 Tbsp butter and 1 Tbsp sugar. Stir.

24

Drizzle this sauce over the slices of tart right before serving.

Ricotta & Vin Santo Tart