Tarta de Ricotta con Dulce de Leche

Ingredients:

2/3 cup all purpose flour
1/3 cup wheat flour
1/4 teaspoon salt
1/4 cup brown sugar
5 tablespoons butter, frozen
1 egg yolk
2 tablespoons milk or cream

2 eggs, yolks and whites divided
1/3 cup sugar
1-1/4 cup ricotta cheese
1/4 cup milk or cream
3 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla

juice of half a lemon
1/2 cup dulce de leche


Toss the flours, salt, and brown sugar into a bowl. Grate the butter into the bowl and toss to coat. Mix in the egg yolk and cream and place in the freezer.

Whip the egg whites until frothy and add the sugar. Continue to whip until peaks form.

In a separate bowl, stir together egg yolks, ricotta cheese, and milk. Add the flour, baking powder, salt, and vanilla.

Fold egg whites into the egg yolk mixture.

Combine the dulce de leche with lemon juice.

Flatten the crust into a springform pan. Pour the ricotta mixture into the crust. Spoon dollops of the dulce de leche into the ricotta and swirl with a knife.

Bake at 350 in a water bath for about 45 minutes.

Allow to cool to room temperature and refrigerate. Run a knife around the edges before removing from pan.

Dust with powdered sugar before serving, if desired.