Taste of home

Nico and I hosted a potluck for New Year’s Eve. Our friend Chieh was craving a ricotta pie (we had talked about it before, so it wasn’t a new craving, which made it even more pressing), so I decided I’d make one for her (Chieh is always spoiling all of us and treating us to delicious food, so I thought I had to spoil her at least once).

Ricotta pie is one of those things you can find in every pastry shop in Argentina. It is easy to make, not extremely sweet but certainly delicious! One of my favorites, no doubt about it. Making it here brought some taste of home to East Lansing. It was quite a success; I must say, however, that its biggest fans were Nico, Chieh and I… there might be an Argentinean thing there…

Since I got the recipe from an Argentinean website, I’ll translate it here:

Ricotta Pie (tarta de ricota)

-Ingredients:

*crust:

  • 400 g (14 oz) all-purpose flour (generous 3 cups)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 200 g (7 oz) butter (2 sticks minus 1 tbsp)
  • 2 eggs
  • 1 cup confectioners’ sugar
  • grated rind of 1 lemon
  • vanilla extract to taste

*filling:

  • 1.5 lb ricotta cheese (I use the part skim one)
  • 3 egg yolks
  • 1 tbsp vanilla extract
  • grated rind of 1 lemon
  • 10 g cornstarch (2 tsp)
  • 0.6 cup granulated sugar

-Procedure:

*crust:

1) On the counter top, combine flour, salt and baking powder. Add the butter (cut into small pieces) and knead to mix (it should look like sand).

2) Add the rest of the ingredients (it’s a good idea to whisk the eggs a little before adding them) and knead until the dough is formed.

3) Cover and let stand in the fridge for ~20 minutes.

4) Divide the dough in two halves; use one of them to coat a 9″ pie pan.

*filling:

1) Combine all the ingredients in a bowl; stir until well mixed.

2) Pour over the dough-coated pan; use the other half of the dough to cover.

3) Bake at 350-375 F for 40 minutes, or until the top is golden.

Variation:  My mom and I usually add a layer of berry preserves before adding the ricotta mixture (i.e, we have: dough-preserves-ricotta-dough). It adds a lot of yumminess!

The crust broke a bit, but it still looks cute, doesn't it?

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