Ricotta Tart

Otto, Otto E Otto


2 pounds ricotta cheese
8 eggs, separated
8 tablespoons sugar
8 tablespoons all-purpose flour
1/2 cup semisweet chocolate chips
zest from 1 medium orange, finely chopped
Serves 8 to 10
Printable Version
Preheat the oven to 400 F.
Grease and flour a 9-inch springform pan with a mixture of flour and sugar, tapping out the excess.
In a large bowl, beat the egg yolks and 4 tablespoons of the sugar with an electric mixer until the yolks form pale yellow ribbons when you lift the beaters, about 5 minutes.
In a large bowl, beat the egg whites and the remaining 4 tablespoons of sugar with an electric mixer until shiny and doubled in volume, about 5 minutes. Do not over beat or they will dry out.
In a large bowl, mix the ricotta cheese, beaten egg yolks, and the flour until if forms a smooth paste. Fold in the beaten egg whites, chocolate chips, and orange zest. Spoon into the prepared pan, reducw the oven heat to 325 F and bake for 1 - 1/2 hours or until a knife blade inserted in the cake comes out clean. If it needs further cooking, cook inadditional increments of 10 minutes until done. Let it cool to room temperature before serving.
It is normal for this tart to crack, so don't be alarmed when this happens.
Chef's Tip:
If you've never tried fresh ricotta cheese, this recipe is a good excuse to call an Italian deli and give it a try. As a child, we had an arrangement with a sheep herder who rented land from my father: he paid us in fresh cheeses and millk - an arrangement that I felt was excellent, when it resulted in this dessert. I know you'll love it, too.
©2013 Nick Stellino Productions