by inpatskitchen
View
my 186 recipes »
Photo by inpatskitchen
inpatskitchen's Notes:
1 8 ounce package almond biscotti ( about 10 pieces) or enough to make 2 cups when crumbed Ask a question about this ingredient
8 tablespoons butter, melted Ask a question about this ingredient
Place the biscotti in the bowl of a food processor and process until fine crumbs are formed.
Ask a question about this stepThoroughly combine the crumbs with the butter and press into a 10 inch tart pan going up the sides if possible.
Ask a question about this stepBake the tart shell in a 350F oven for 15 minutes.
Ask a question about this step1 cup whole milk, heated to almost boiling Ask a question about this ingredient
3 egg yolks Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
1/2 teaspoon almond extract Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
3/4 cups ricotta cheese Ask a question about this ingredient
sliced almonds, chocolate chips, chocolate syrup, or fruits of the season for garnish Ask a question about this ingredient
In a double boiler over simmering water quickly whisk the egg yolks, sugar and flour together.
Ask a question about this stepSlowly add the hot milk, whisking constantly.
Ask a question about this stepWhisk over the heat until the mixture forms a custard like consistency. Add the vanilla and almond extracts. Remove from the heat and let cool to room temperature.
Ask a question about this stepBeat the ricotta until it softens and then add to the custard mixture and thoroughly incorporate.
Ask a question about this stepPour the ricotta custard mixture into the tart shell and bake at 325F for 30 minutes or until the center is set.
Ask a question about this stepCool to room temperature.Garnish with sliced almonds, chocolate or fruit of the season.
Ask a question about this stepChill thoroughly before serving.
Ask a question about this stepNOTE: I think that the next time I make this I'll use my 10 inch quiche pan...the crust is very delicate.
Ask a question about this stepI've been thinking about this....it reminds me of a Good Humor Toasted Almond Bar...my all time favorite!
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
This looks great! And you can enter it in next week's, too!