Ricotta Tart

• Filling (Makes enough for one tart)
• 2 large eggs
• 1 egg yolk
• 1 1/4 cups sugar
• 1/4 cup flour
• 2 cups milk, scalded and cooked slightly
• 1 1/2 cups ricotta cheese
• 1 grated lemon, zest of
• Pastry dough (Makes enough for two tarts)
• 1 1/2 cups flour
• 1/3 cup cornstarch
• 1/2 cup sugar
• 8 tablespoons butter, cut into pieces
• 1 large egg
• 1 tablespoon vanilla extract

1. ---------Tomake the filling--------.
2. In a saucepan (stainless steel) whisk two eggs and 1/4 cup sugar until well blended.
3. Add the flour a little at a time.
4. Gradually add the milk and whisk well.
5. Place sauce pan over medium heat and whisk constantly for about 6 minutes or until thickened enough to coat the back of a wooden spoon.
6. Place the filling aside covered with a sheet of buttered wax paper.
7. In another bowl beat the Riccota with the remaining sugar and egg yolk until very smooth.
8. Fold in the Lemon zest.
9. Add the cooled filling blend well and set aside.
10. ------Doughcrust----------.
11. In a food processor, combine the flour and cornstarch.
12. Add the remaining dough ingredients and mix until a soft ball begins to form.
13. Knead the dough for a short time on a floured surface and divide in two.
14. Wrap one half of the dough securely and freeze it for future use.
15. Lightly grease an 11-inch tart pan with removable sides.
16. Roll out one half and place in the prepared tart pan.
17. Pour the filling into the pie shell and smooth the top.
18. Bake in 375F degrees oven for 45-50 minutes or until a knife comes out clean.
19. Remove tart to cooling rack.
20. Remove sides from pan.
21. Cut into wedges to serve.

filling, eggs, egg yolk, sugar, flour, milk, ricotta cheese, lemon, pastry, flour, cornstarch, sugar, butter, egg, vanilla

Taken from www.food.com/recipe/ricotta-tart-11453 (may not work)