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Bring the milk, rice and salt to a boil in a 2 quart (2-1) nonstick saucepan set on medium-high heat. Reduce the heat to medium and keep at a slow boil for 10 minutes, stirring often. In a medium

Stir 1 cup of the sugar and the water together in a medium saucepan. Bring to a simmer over medium-high heat, swirling the pan over the heat to dissolve the sugar - don't stir the mixture. Cover the pan

Put the gelatin powder and cold water in a small dish and let sit for 10 minutes to soften. Melt the chocolate and 1/2 cup of the whipping cream in the top of a double boiler, stirring well. Stir

Line an 8 or 9 inch fluted tart pan with a removable bottom with the dough and prick the bottom with a fork. Cover the tart shell with plastic wrap and refrigerate for at least 30 minutes. Preheat the

Make the walnut pie crust and pat the mixture over the bottom and 2/3's of the way up the sides of a 9 inch springform pan. Preheat the oven to 350 F. With an electric mixer, beat the cream

Preheat the oven to 400 F. In a large saute pan set on medium-high heat, melt the butter. Add the sugar and stir for 3 minutes with a wooden spoon until the sugar mixture is a golden caramel brown

Line an 8 or o inch fluted tart pan with the pastry and prick the bottom with the tines of a fork. Cover the pie shell with plastic wrap and refrigerate for 30 minutes or more. Preheat the oven

Line an 8 or 9 inch fluted tart pan with the pie dough and prick the bottom with the tines of a fork. Cover the pie shell with plastic wrap and refrigerate for 30 minutes or more. Preheat the

For the Walnut Crust: Preheat the oven to 350 F. Mix the sugar, walnut, flour and salt in a large bowl. Combine the butter and almond extract and pour over the dry ingredients, mixing well with a wooden spoon. Press

Heat the Marasla wine in a small saucepan or in the microwave. Soak the raisins in the warm Marsala until plumped, about 15-30 minutes. Drain well and set aside. Discard the Marsala. Stir together the ricotta, sugar and 1