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    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

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