Baked Lemon Ricotta Tart With Strawberries Food

BALSAMIC STRAWBERRIES WITH RICOTTA CREAM

Steps:

• Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
• In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
• In a medium bowl, toss the berries with the basil and the balsamic syrup.
• Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
• Excellent source of: Vitamin C, Manganese
• Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium

SWEET RICOTTA CHEESE TART

Steps:

• Preheat oven to 350°F. Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor. Add butter and blend until coarse meal forms. Add 2 eggs and blend until moist clumps form. Turn out dough onto lightly floured surface and knead to combine well, about 1 minute. Divide into 2 pieces, one slightly larger. Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
• Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend. Beat in remaining 1/2 cup sugar, 1 1/2 teaspoons orange peel, and 2 eggs. Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round. Place round over tart; trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart. Bake tart until golden and puffed, about 1 hour. Cool completely.

RICOTTA CHEESE CROSTATA (TART)

Steps:

• To prepare the Ricotta Cheese Crostata tart, start with the ricotta pie and leave it to drain in a strainer for a couple of hours 1 depending on how rich it is in whey. Then proceed with the shortcrust pastry: put the flour into a mixer together with the cold butter cut into small pieces 2 and beat on low for a few moments. Pour the grainy mixture onto the worktop and add the powdered sugar 3 ,
• in the middle make a crater with your hands and pour the egg yolks into it 4 . Grate the lemon peel 5 and knead until obtaining a smooth and homogeneous dough 6 .
• which you can wrap and allow to rest in the refrigerator for at least half an hour 7 . Meanwhile, make the cream. In a mixer pour the egg yolks together with the sugar and grate the orange peel 8 , then add the cinnamon powder 9 .
• Lastly, add the ricotta 10 and blend until smooth 11 ; set aside. Take the shortcrust dough and remove the wrap, beat it with a rolling pin to soften it a little bit, then divide it into two parts, one double the size of the other, and start rolling the larger one between two sheets of baking paper 12 .
• You will obtain a disc of about 1/16" (3-4 mm) 13 and place it in a 9" (23 cm) pie pan already buttered and floured 14 . Use your fingers to carefully arrange it so that the dough fits the baking pan. If it breaks in some places, don't worry, just patch them with pieces of the dough. Level the edges on the top with the rolling pin 15 .
• and then pierce the bottom with a fork 16 . In the middle pour the ricotta cream 17 and carefully level it with a spatula 18 .
• Then sprinkle the surface with chocolate chips 19 and finally roll out the second layer of shortcrust pastry 20 to obtain a disc which you will put on top 20 . Level the tart by rolling with the rolling pin so as to eliminate the excess shortbread (which you can freeze and then use on another occasion perhaps to make biscotti!) and let the air escape 21 .
• To finish, pierce the surface with a knife blade 22 , more useful than the fork in this case, and bake 23 in a preheated oven, in static mode at 340° F (175° C) for 70 minutes: make sure to put the pan onto a drip pan and cook it on the lower rack. Halfway through the cooking process, re-pierce the holes you created on the top with a knife and then continue cooking. Once baked, take out the ricotta cheese crostata tart and let it cool completely before enjoying it 24 !

FRESH STRAWBERRY AND RICOTTA TART

Steps:

• Preheat the oven to 350°.
• Using a handheld mixer with beaters or a stand mixer with the paddle attachment, mix the ricotta, cream cheese, sugar, vanilla bean seeds, salt, and nutmeg on medium speed.
• Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally.
• Stir in the vanilla.
• Pour the filling into the prebaked tart shell and bake in the middle of the oven for 30 minutes or until the edges have puffed up but the middle is still quite wobbly (do not worry; as the tart cools, the center will firm up).
• Cool to room temperature on a wire rack, then chill in the refrigerator for 1 hour.
• Just before serving, put the strawberries in a bowl.
• Warm the strawberry jam in a small saucepan over low heat, then strain the jam over the strawberries and toss to coat.
• Arrange the berries on top of the tart and serve immediately.
• The tart can be made a day in advance, but top with the strawberries just before serving.
• Covered with plastic wrap, any leftovers will keep in the refrigerator for 2-3 days.