Crust:
- 1 1/2 cups unbleached white flour
- 1/3 cup sugar
- pinch of kosher salt
- 1/2 teaspoon baking powder
- 8 tablespoons, 1 stick, 4 oz., softened unsalted butter
- 1 large egg lightly beaten
Filling:
- 3 ounces cream cheese, softened
- 1/4 cup sugar
- 1 tablespoon dark rum or 2 teaspoons vanilla
- 1 large egg yolk
- 1 cup whole milk ricotta cheese
Make the crust:
Mix the flour, sugar, salt, and baking powder in a large bowl. Blend in the butter until it looks like crumbs. Mix the beaten egg in with a fork until you have a soft dough. Pat the dough into the bottom and up the sides of a 9-inch tart tin with removeable bottom. Chill for 30 minutes.
Make the filling:
Mix the cream cheese, sugar, and rum or vanilla. Add the egg yolk and ricotta and mix well.
Bake the pie:
Heat the oven to 350°. Pour the cheese filling into the crust. Bake for 45 minutes or until puffed and brown. Cool on a rack for 10 minutes, or until cool enough to handle, and then remove the outer rim of the tart tin. Serve at room temperature or slightly chilled. Refrigerate any leftovers.
For Orange Tree Imports cooking class