1/2 cup raisins
1/4 cup dark rum (see Cook's Tip)
1/2 recipe Pie Dough, partially baked (see page 232)
1/4 cup sugar
4 ounces cream cheese, at room temperature
1 cup rictta cheese
Ricotta Raisin Tart
In a small bowl, soak the raisins in the rum for 1/2 hour. Drain, reserving the raisins and 2 tablespoons of the rum separately. Set aside.
Prepare the pie dough. Partially bake the tart shell as directed (see page 232) using a 9 inch tart pan with a removable bottom. Set aside.
Preheat the oven to 350 F. In a large bowl, beat the sugar and egg with an electric mixer, until creamy. Add the cream cheese and beat until well incorporated. Beat in the ricotta cheese. Stir in all but 3 tablespoons of the soaked raisins and the reserved rum. Pour the cheese mixture into the partially baked tart shell and sprinkle with the reserved raisins. Bake for 25-30 minutes, until the center doesn't jiggle when the pan is moved. Remove from the oven and cool to room temperature before serving.
If you don’t have rum, plump the raisins in warm water for 30 minutes. Drain the soaking water and discard. Use 1/4 teaspoon of rum extract in place of the 32 tablespoons of rum in the filling.