Pineapple and Ricotta Tart

Name: Pineapple and Ricotta Tart
Yield: 10
Ingredients: 1 package of tart dough; butter for greasing; Filling:; 4 tablespoons of butter; 1/2 cup of grated coconut; 1/2 pound of ricotta cheese; 1 egg; 4 cups of milk; 1 cup of caramelized pineapple, well chopped; 1/2 cup of clear raisins; 1 tablespoon of grated lime peel

1
1 package of tart dough
2
butter for greasing
3
Filling:
4
4 tablespoons of butter
5
1/2 cup of grated coconut
6
1/2 pound of ricotta cheese
7
1 egg
8
4 cups of milk
9
1 cup of caramelized pineapple, well chopped
10
1/2 cup of clear raisins
11
1 tablespoon of grated lime peel

Ingredients

1
1 package of tart dough
2
butter for greasing
3
Filling:
4
4 tablespoons of butter
5
1/2 cup of grated coconut
6
1/2 pound of ricotta cheese
7
1 egg
8
4 cups of milk
9
1 cup of caramelized pineapple, well chopped
10
1/2 cup of clear raisins
11
1 tablespoon of grated lime peel

Directions

1
Prepare the dough: Use more than half of the dough to line a 24 cm diameter tart pan, greased
2
For the filling: beat in a medium bowl at high speed the butter, coconut, and ricotta until well mixed
3
Add the egg and milk
4
Beat again
5
Combine the chopped pineapple, raisins, and grated lime peel
6
Set aside
7
Bake the dough-lined tart pan in a moderate oven (180°C) for 12 minutes or until golden
8
Let cool
9
Place the tart pan's ring
10
Add the filling
11
Divide the remaining dough into 5 parts
12
Roll out each part to 25 cm and place over the filling in a lattice pattern
13
Bake in a moderate oven (180°C) for about 60 minutes or until the rolls are lightly browned
14
Let cool for 10 minutes
15
If desired, sprinkle the lattice with confectioner's sugar
16
Remove the tart pan's ring and let cool
17
Serve for 10 people.