Fresh Strawberry And Ricotta Tart Food

FRESH BERRIES & SWEET RICOTTA

Steps:

• Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
• When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
• The ricotta will keep, refrigerated, for 4 to 5 days.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

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.