The Sweet Berry Torte

Originally Cherry Torte from Medieval

1 lb mixed berries
1 lb drained ricotta cheese – another soft cheese could work as well (goat cheese)
1/2 C sugar
3 eggs, beaten
1/2 tsp ginger
1 tsp cinnamon
good pinch of black pepper
2 unbaked pie crusts
Thaw berries if frozen and drain.  Grind in with mortar and pestle (or in a food processor – don’t puree).

Mix berries with ricotta, sugar and eggs.

Add ginger, cinnamon and pepper.  Mix well and pour into pie crust. 

Top with second crust, press edges firmly for a good seal.

Bake at 350F until crust is golden brown – about 30 minutes.

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