This tart uses Vin Santo, a special dessert wine famous all over tuscany, which adds a rich flavor to the ricotta.
Soak the raisins in the vin santo for 6 hours
Preheat oven to 350 F/176.6 C
Place flour on a wooden board, make a well in the center
Put the cold butter cubes into the well
Using your finger tips, smear the butter and flour together until you have a crumbly mixture and no noticable butter chunks.
Re-form this flour/butter mixture into a mound and make a well in the center
Add the egg yolks, sugar and lemon zest to the well and mix with a fork
Begin to pull the flour into the wet ingredients, making a soft dough
With your hands, incorporate remaining flour.Knead gently til you have a smooth dough.
Cover and Refrigerate for 30 minutes
Roll out dough on a lightly floured surface to a thickness of about 1/8 “
Line a pie tin or tart pan, and prick the bottom several times with a fork
Return to refrigerator till ready to fill
Pass the ricotta through a sieve
In a large bowl, whisk together the eggs and sugar.
Add sieved ricotta to the eggs. Mix well
Drain and squeeze out the raisins. Pour remaining Vin Santo into a small saucepan.
Add raisins to the ricotta /egg mixture. Stir.
Pour ricotta mixture into tart shell
Place in pre-heated oven, and bake until the filling is set and does not jiggle
Remove from oven. Cool before serving.
Place the saucepan with the vin santo over high heat.
Add 1 Tbsp butter and 1 Tbsp sugar. Stir.
Drizzle this sauce over the slices of tart right before serving.
Serving Size 1 piece