Contributed to the echo by: Sue Sanna Here's the Ricotta Torta Recipe: recipe for 2 crust pie Beat eggs until light and add half t. salt and 1 c. Powdered sugar, adding one tablespoon at a time and continuing to beat uniterruptedly. This is best done in an electric blender. Add 3 T. cornstarch, beating until the mixture is smooth and thick. Force the ricotta cheese through a fine sieve. Combine with softened cream cheese and beat in half c. half and half, adding this cheese mixture to egg mixture while beating continuously. The success of this torta lies in the thorough beating. Flavor with 1 T. brandy or rum. Mix thoroughly, then fold in half c. chopped assorted candied fruit. Pour into pie shell. Cover with second pie pastry and flute. Bake in preheated oven for 1 hour. Turn off the heat and allow the cake to remain in the oven with the door closed for 0.75 of an hour. Let cool, but DO NOT REFRIGERATE before serving. Decorate the top with candied fruit, and powdered sugar.