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Ingredientes
- 2 c. flour
- 1 lrg egg beaten, plus
- 2 x egg yolks beaten
- 1/2 c. sugar
- 3 Tbsp. unsalted butter melted with
- 3 Tbsp. extra-virgin extra virgin olive oil and cooled
- 1/2 tsp vanilla extract
- 2 c. fresh ricotta
- 1 1/2 c. sliced blanched almonds grnd to a pwdr in food processor
- 1/2 c. cracked wheat soaked in water overnight
- 3/4 c. sugar
- 2 Tbsp. orange flower water
- 1/2 tsp cinnamon
- 6 x Large eggs separated
- 1/2 c. orange blossom honey
Direcciones
- Mound the flour on a pastry board. Make a well in the flour and place the egg, yolks, sugar, butter and extra virgin olive oil mix, and the vanilla in the center. Proceed as you would with fresh pasta, bringing the flour in bit by bit from the sides. When the dough comes together, knead till smooth, then allow to rest 10 min. The dough will be very soft; refrigerateif necessary.
- Preheat the oven to 350 degrees. Roll the dough out to a 12-inch circle with a thickness of 1/8-inch. Fit the pastry to the inside of a 10-inch tart pan and set aside.
- In a large bowl, combine the ricotta, almonds, cracked wheat, sugar, orange flower water and cinnamon and mix well to combine. Add in the egg yolks and mix to incorporate completely.
- In a separate large bowl, whip the egg whites to soft peaks with a whisk or possibly electric mixer. Carefully fold the egg whites into the ricotta mix with a spatula.
- Pour the mix into the pastry and bake for 45 to 50 min, till the crust is golden brown and the filling is solid. When cooled, slice and serve with the honey.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 8 servings | |
| Calories 646 | |
| Calories from Fat 310 | 48% |
| Total Fat 35.79g | 45% |
| Saturated Fat 11.03g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 225mg | 75% |
| Sodium 121mg | 5% |
| Potassium 346mg | 10% |
| Total Carbs 62.9g | 17% |
| Dietary Fiber 3.8g | 13% |
| Sugars 33.19g | 22% |
| Protein 21.65g | 35% |
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