Tucked away in my freezer is this wonderful bottle of Limoncello that we bought on our trip to Italy. Every time I look at it I get reminded of the great time we had there. I try to savor every drop of it and only use it for special things. Yes, I could buy a bottle of Limoncello at my neighborhood liquor store at any time, but it just won't be as "special". And so, I pulled it out to make my Ricotta Tart, and just that little hint of Limoncello puts it over the top!!!
INGREDIENTS
2lb's good ricotta, drained
1/2 cup of sugar
Zest of a whole lemon
3 lrg eggs
1 1/2 teaspoons of cinnamon
1/2 cup of shaved semi-sweet chocolate
1 1/2 Tbl cake flour
2 Tbl's or "More" of Limoncello liqueur ( according to your taste)
Preheat oven to 375. Lightly grease a 9 or 10 in. tart pan, and fill it with your favorite pastry dough.
Mix together in a large bowl the sugar into the ricotta, add your zest, cinnamon, and then fold in your shaved chocolate. **** IMPORTANT POINT HERE!!! At this point, before the eggs are added, I would take a spoon and taste your ricotta filling to see if all the flavors are strong enough to your liking. If not, you can add a little more zest, cinnamon, or Limoncello.
Next, add your eggs one at a time, along with the cake flour.
Now take your leftover dough and cut into strips to make a basket weave top, brush top of the dough strips with milk, this will make it golden brown.
Bake for about 55min's or until toothpick comes out clean and golden on top
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Buon Appetito!!!
