Cheesecake? Wonderful!
But how about cheese pie? Tart?
For Shavuot.
Or anytime at all!
This recipe started with a nut streusel top but I needed something nut-free, so substituted shredded coconut. You can change that to chopped almonds if you prefer.
You need to start ahead on this one so that the cheese can drain and become dry-ish. This gives the filling a tender texture and also helps assure the crust won't get too soggy too soon.
Ricotta Tart
For the filling:
- 1 pound ricotta cheese
- 2 large eggs
- 1/2 cup honey
- 1 tablespoon finely grated lemon or orange peel
- 1/2 teaspoon ground cinnamon
- 1/2 cup shredded coconut
For the crust:
- 1-1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 teaspoons finely grated lemon or orange peel
- 1/4 pound butter, melted
To make the filling:
Place the ricotta cheese in a strainer set over a bowl and refrigerate for at least 8 hours, to drain as much liquid as possible from the cheese. Pace the drained cheese in a food processor bowl. Add the eggs, honey, citrus peel and cinnamon and process until the ingredients are well blended and smooth. Set aside while you make the crust.
To make the crust:
Place the flour in a bowl. Mix in the sugar, salt and citrus peel. Pour in the melted butter and mix the ingredients to form a soft dough. Press the dough onto the bottom and sides of a 9-inch tart pan. Refrigerate for at least 30 minutes. Prick the dough with the tines of a fork. Preheat the oven to 400 degrees. Line the dough with aluminum foil and weight it down with pie weights. Bake for 10 minutes. Remove the aluminum foil and weights, turn the oven heat down to 375 degrees and bake the crust for another 12-15 minutes or until golden brown. Spoon the filling in baked crust and sprinkle the coconut over top. Bake for about 25 minutes or until crispy looking and the center is set. Serve slightly chilled or at room temperature.
Makes 8 servings