Description
This recipe is from dolce vita, where david rocco actually calls it carla’s torta di ricotta. It's a traditional italian cheesecake-like pie.
Note: prep time does not include 4 hour resting time.
Ingredients
- Ricotta Cheese
- Sugar
- 35% Cream
- Bittersweet Chocolate
- Pie Crusts
- Pears
- Water
- Apricot Jam
Instructions
- Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed
- In a mixing bowl, blend ricotta cheese and 1 1 / 2 tablespoons sugar with a hand mixer until it becomes a velvety consistency
- In a separate bowl, whip 35% whipping cream with 1 / 2 tablespoon of sugar
- Gently fold whipped cream into ricotta mixture along with bittersweet chocolate
- Spread filling into piecrust
- In a saucepan, heat sugar and 2 cups of water
- Once the sugar has dissolved, add pears and let cook until soft and caramelized
- Remove pears from pan and let cool
- Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered
- Fill in gaps with extra pieces of pear if necessary
- In another saucepan, heat remaining water and apricot jelly
- Stir and cook until jelly is liquefied so that it can be used as a glaze
- Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving