Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/8                article by michele -- ¥, up to , up to
                        -- (ricotta tart with
                        and raisins)
   1      recipe        double-crust -- pasta frolla
                        -- (recipe
                        with orange -- zest
     1/3  cup           raisins
   2      tablespoons   grappa or brandy
   2      large         eggs
                        a 15-ounce container -- whole-milk ricotta
     1/2  cup           granulated sugar
   1      teaspoon      vanilla
   1      teaspoon      freshly grated orange zest
   2      ounces        fine-quality bittersweet -- (not unsweetened)
                        chopped fine
                        an egg wash made by -- beating 1 large egg
   1      teaspoon      water
                        confectioners' sugar for -- dusting the tart if

Preparation:

Roll out the larger disk of dough 1/8 inch thick on a floured surface, fit it into a 9-inch tart pan with a removable fluted rim, and crimp the edge. Chill the shell for 30 minutes. In a small bowl combine the raisins and the grappa and let the raisins macerate for 30 minutes. In a bowl whisk together the eggs, the ricotta, the granulated sugar, the vanilla, and the zest, stir in the chocolate and the raisin mixture, and pour the filling into the shell. Roll out the remaining disk of dough 1/8 inch thick on a floured surface, cut it into 1/2-inch-wide strips with a fluted pastry wheel, and arrange some of the strips, about 1 inch apart, over the filling. (If desired, arrange the remaining strips, about 1 inch apart, perpendicular to the others, forming a lattice, but do not weave the strips.) Trim all the strips, press them against the inside of the shell, and brush them with the egg wash. Bake the tart in the middle of a preheated 350F oven for 50 minutes, or until the pastry is golden and a knife inserted in the center of the filling comes out clean, and let it cool in the pan on a rack for 10 minutes. Remove the rim, let the tart cool completely on the rack, and dust it with the confectioners' sugar. Source: article by Michele Scicolone in the September 1992 issue of Gourmet