Sweet Farro Tart

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, at room temperature
• 2 egg yolks, at room temperature
• 2 Tbs. sugar
• 1 tsp. grated lemon zest
• 2 cups cooked farro, cooled
• 1 cup milk
• 1 cup low-fat or whole milk ricotta
• 23 cup sugar
• 2 Tbs. all-purpose flour
• Pinch salt
• 2 large eggs, separated
• Grated zest 1 lemon, optional
• 1/4 tsp. freshly grated nutmeg, optional
• 1/2 cup plumped golden raisins, optional

1. Preheat oven to 350F.
2. To make crust: In bowl of food processor, or with your fingertips, combine flour and butter until crumbly.
3. Press half pastry onto bottom of 9-inch springform pan so its very thin.
4. Snap on side of pan, and press remaining dough up sides as thinly as possible.
5. To make filling: Combine farro, milk, ricotta, sugar, flour, egg yolks, salt, lemon zest, nutmeg and raisins, if using, in bowl.
6. Beat 4 egg whites until stiff and fold into cheese mixture.
7. Spoon into crust.
8. Bake 45 to 50 minutes or until almost set.
9. It sets up as it cools.
10. Separate eggs, reserving whites for filling, and add sugar, egg yolks and lemon zest, and pulse until mixture combines well.
11. It will not form ball as dough too soft and rich.

flour, unsalted butter, egg yolks, sugar, lemon zest, milk, lowfat, sugar, flour, salt, eggs, lemon, freshly grated nutmeg, plumped golden raisins

Taken from www.vegetariantimes.com/recipe/sweet-farro-tart/ (may not work)