Chocolate-It's What's for Dinner

So onward on my quest to use up the Impastata . I was cruising around and found this on Epicurious. It used Mascarpone. The Impastata is so creamy it's like Mascarpone or Cream cheese so I gave it a try. It only used up 1 cup but it was well worth it. Strawberry Tart (Adapted from Epicurious ) Crust: 1 1/4 c flour 3T sugar 1/4 t salt 7 T butter, cut into 1/2 inch pieces 1 egg yolk 1 t vanilla extract 3 T lemon juice (cold) zest from lemon Blend flour, sugar, and salt together in a food processor. Add butter and pulse until it looks like corn meal. In a small bowl mix egg yolk, vanilla, lemon juice and zest. Sprinkle over the flour mixture. Pulse until comes together. You might need to add additional lemon juice. Empty into a 9" tart pan with removable bottom. Cover with a piece of plastic wrap and press dough into bottom and up sides of tart pan. Freeze for 10 minutes or until frozen. See crumbled parchment fits great into the pan Prick bottom of shell wit...

What happens when you go to the store and ask for curd to make mozzarella and they give you impastata? 3lbs of it?? You get real panicky and start looking for recipes that use massive amounts of ricotta. You also get a little annoyed because you were looking forward to fresh mozzarella with some tomatoes and basil. But time to make lemonade - so to speak...I found one recipe that was OK for Ricotta Pie. I found the crust part a little weird - you butter the pan and basically let whatever cookie crumbs stick to the sides stick. It was a little strange. I also pulsed some chocolate chips in the food processor (2/3 of a cup to be exact) and stirred that in. It tasted good but wasn't the greatest I've ever had but at least it used up 3 cups. The next recipe worked out real well. Tune in next time for that one.