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1
To make the pasta frolla, or shortcrust pastry: Sift the flour in a bowl.
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2
Add the egg yolks, sugar and salt.
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3
Stir with a fork.
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4
Cut the butter into six or eight pieces and add to the flour.
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5
Add two tablespoons of ice water and mix together quickly, using a wooden spoon or your hands, but be careful not to ''cook'' the pastry.
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6
Add more water if it seems necessary.
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7
When all the ingredients are well-blended, form into a ball, cover with plastic wrap or foil and refrigerate for at least one hour.
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8
When ready to cook, heat the oven to 350 degrees.
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9
Toast the almonds in the oven until they are light brown.
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10
Set aside to cool and raise the oven temperature to 450 degrees.
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11
Meanwhile, place the rum and the raisins in a small saucepan.
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12
Add water to just cover the raisins.
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13
Bring to a boil over high heat and set aside for a few minutes to plump the raisins.
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14
Beat the ricotta in a bowl until it is light and fluffy.
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15
Separate the eggs, and add the yolks, one at a time, beating after each addition.
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16
Add the sugar and beat well.
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17
Then fold in the almonds and the drained raisins.
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18
In a separate bowl, beat the egg whites until they form stiff peaks.
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19
Gently fold the egg whites into the ricotta mixture.
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20
Roll out the pasta frolla as thinly as possible (between two sheets of aluminum foil or wax paper to prevent the pastry from sticking).
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21
Butter 12 individual three-inch tart tins or two 9-inch tins (for the larger pies, springform pans or pans with removable bottoms are the easiest to unmold).
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22
Line the tins with the rolled-out pastry.
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23
Add the ricotta mixture, filling the pastry cases to just below the top of the pastry.
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24
Place on a cookie sheet in the preheated oven and bake for 20 to 30 minutes, or until the tops are golden brown and the insides are firm.
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25
The pies may be served lukewarm or cold.
