Crust:
1 c unbleached all purpose flour
1/2 tsp salt
1/3 c shortening
3-4 Tbsp sweet sherry
Filling:
1 lb ricotta
1/4 c sugar
1/3 c semisweet choc, chopped
3/4 tsp almond extract
grated rind 1 orange (orange zest)
3 lg eggs, slightly beaten
1/3 c blanched almonds, ground
Directions:
Mix flour, salt, cut in shortening. Stir in sherry (1 Tbsp at a time) until forms a ball. Roll out, place in 9" tart pan. Pierce w/fork. Bake at 450° 7-9 min. Cool.
Beat ricotta until smooth, light. Beat in sugar, chocolate, almond extract, orange zest, eggs. Pour into crust. Sprinkle almonds over top. Bake at 350° 45 min until center set. Chill. Serves 6.
Submitted by Gretchen Grant Contributed on: and modified on Thursday February 24th, 2005
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