From Savoring Spain & Portugal, modifed
Serves 8
Ingredients
Pastry Shell
1 teaspoon active dry yeast
1/2 cup milk, barely warmed [I do mean barely]
2 cups all-purpose flour
1 tablespoon sugar
1/4 cup [4 tablespoons] unsalted butter, cut into bits [The original recipe
said you can use chilled lard or a combination]
1 egg
Filling
1 pound whole-milk ricotta or cream cheese
1 cup sugar
4 eggs
1/4 cup anise liqueur [I used water flavored with anise extract]
12 fresh mint leaves
pinch of ground cinnamon (optional)
Directions
To make the pastry shell, in a large bowl, sprinkle the yeast
over the warm milk, and let sit until frothy, 5-8 minutes. [If the milk is too
warm, the yeast won't work.]
Meanwhile, place the flour and sugar in a food processor and pulse briefly to
combine. Add the the lard or butter and pulse until the mixture resembles coarse
crumbs. Add the yeast mixture and egg and pulse just until the dough comes together.
Turn onto a lightly floured work surface and knead until smooth, about 5 minutes.
Cover with a kitchen towel and let rest for 20 minutes.
Pre heat an oven to 350 degrees F (180 degrees C.). Butter a 10-inch tart pan
with a removable bottom.
Lightly flour the work surface and roll out the dough to an 11-inch round. [You
might want to roll the dough into a sphere first.] Transfer the round to the
prepared tart pan, pressing it smoothly against the bottom and sides. Trim the
edges even with the pan rim. Set aside. [Feel free to transfer excess dough
to gaps in the sides of the crust.]
To make the filling, in a bowl, using an electric mixer, Beat together the cheese,
sugar, and eggs until creamy. Add the liqueur [or diluted extract] and mix well.
If desired, chop 2 of the mint leaves and mix them in as well. Beat in the cinnamon,
if using. [Don't beat this mixture too much or it will be like water. I learned
the hard way.]
Pour the cheese mixture into the pastry-lined pan. Arrange the mint leaves on
top, gently pushing them into the surface.
Bake until the top of the tart is pale gold, 25-30 minutes. Transfer to a rack
and cool completely. Remove the pan rim and slide the tart onto a plate. Serve
at room temperature. [You might need to refrigerate the tart right after baking
to make sure the filling sets. If this is the case, don't remove the rim until
the tart is completely firm.]
