---------- exported from cookworks for meal-master, v7.0
title: ricotta-basil tart
categories: appetizer, entree, french
servings: 8
1/2 c unsalted butter
1/2 c sugar
1 c yellow cornmeal
2 ea egg
1 t salt
1 c flour
2 t butter
1/2 c shallot
1 c dry white wine
3/4 c cream
12 oz cream cheese
8 oz ricotta cheese
1/2 c fresh basil leaves
3 ea egg
1/4 t salt
combine butter and sugar in a mixer-cream until smooth
add the cornmeal, eggs, and salt-mix well
add the flour and beat until soft and moist, but manageable rollout to a
thickness of 1/4-inch
cut to desired size and press into a tart or pie pan
bake @ 350 degrees for 5 minutes
remove from oven, cool
heat butter in a saucepan or skillet, over a medium flame add the
shallots and saute for 4-5
minutes, until softened add the wine and reduce by half
add the cream and reduce by half
remove from heat, cool
combine cream cheese and ricotta in a mixer bowl-mix well add the basil
and cooled reduction-
mix well
beat in the eggs, one at a time, just until incorporated season to taste
with salt
pour into the prepared pastry shell
bake @ 375 degrees for 30-35 minutes in a conventional oven or bake @ 300
degrees for 25-30
minutes in a convection oven, until just set in the center
remove from heat, cool
garnish with sour cream as desired
serve warm or at room temperature
