Pistachio Ricotta Tart
Pistachio Ricotta Tart
  • 1 16oz container ricotta
  • 2/3 cup granulated sugar
  • 3/4 cup Pistachio Cream Liqueur
  • 3 eggs, separated
  • 3/4 cup coarsely-chopped roasted, unsalted pistachios
  • Butter for greasing the pan

Preheat the oven to 300°.

Lightly butter a 10″ spring form pan.

Combine the ricotta, sugar, pistachio cream, and 3 egg yolks. Mix until blended. Add the egg whites 1 at a time, mixing well after each addition.

Pour the ricotta mixture into the prepared pan and bake until light golden brown, about 45 minutes.

Serve warm, room temperature, or cold!