Kiwi Ricotta Cheese Tart Food

KIWI RICOTTA CHEESE TART

Steps:

• For the pastry, sift the flour, sugar, salt and baking powder into a bowl. Cut in the butter until the mxture resembles coarse crumbs. Mix the egg yolk and cream. Stir in just enough to bind the dough.
• Transfer to a lightly floured surface, flatten slightly, wrap in waxed paper and chill for 30 minutes. Preheat the oven to 425°F.
• On a lightly floured surface, roll out the dough to 1/8 inch thick and transfer to a 9 inch springform pan. Crimp edges.
• Prick the bottom of the dough all over with a fork. Line with waxed paper and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and bake until golden, 6-8 minutes more.Remove from oven. Let cool. Reduce oven heat to 350°F.
• Grind the almonds finely with 1 tablespoon of the sugar in a food processor or blender.
• With an electric mixer, beat the ricotta until creamy. Add the cream, egg yolks, remaining sugar, flour, salt, rum, lemon rind and 2 tablespoons of the lemon juice. Beat to combine.
• Stir in the ground almonds until well blended.
• Pour into the shell and bake until golden, about 1 hour. Let cool, then chill, loosely covered for 2-3 hours. Unmold and place on a serving plate.
• Combine the honey and remining lemon juice for the glaze, set aside.
• Peel the kiwis. Halve them lengthwise, then cut horizontally into 1/4 inch slices. (will look like half circles).
• Arrange slices in rows across the top of the tart. Just before serving brush with honey glaze.

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.

CABBAGE TART

Steps:

• For pastry: In a large bowl, combine flour and salt; add butter and blend until mixture resembles coarse meal.
• Add yolk mixture and toss to incorporate liquid, adding more ice water if necessary, to form a dough.
• Gather into a ball, flatten slightly and chill, wrapped in wax paper, for 1 hour.
• Roll dough out to 1/8 inch thick round on lightly-floured surface.
• Fit into a 10 inch fluted tart pan with removable bottom and press it gently up sides to form an edge ¼ inch above the rim.
• Prick bottom of shell lightly with fork and chill shell for 30 minutes.
• Line with foil and fill with pie weights or dry beans.
• Preheat oven to 400F and back pastry in lower third of oven for 10 minutes.
• Remove foil and pie weights and bake shell 8-10 minutes longer, or until it is golden.
• Let it cool.
• In boiling, salted water, boil cabbage for 5 minutes, or until it is tender.
• Drain and refresh, squeezing out excess liquid.
• In a large skillet cook cabbage in butter over low heat, stirring, for 2 minutes, or until butter is absorbed, and season to taste.
• Transfer to a bowl and let cool.
• Preheat oven to 350F and position rack in center of oven.
• In a small bowl whisk together the eggs, egg yolk, sour cream, salt and pepper and whisk in heavy cream.
• Spoon cabbage into shell and sprinkle with caraway seeds.
• Ladle cream mixture over it and sprinkle with cheese.
• Bake tart for 30 minutes or until just set.
• Let cool 10 minutes and remove rim.
• Serve warm or at room temperature.

GLAZED KIWI TART

Steps:

• To make the pie shell, follow the directions on the package for a one crust pie. Use a fork to thoroughly prick the bottom and sides of the pastry shell and bake pastry according to package directions. Allow to cool.
• For the filling, combine cream cheese,sugar, vanilla, and heavy cream. Stir until smooth. Spread cream cheese filling in cooled pastry shell.
• Peel kiwifruit with a paring knife and cut into thin slices. Arrange slices on top of cream cheese filling, overlapping them in circles.
• To make glaze, combine apricot preserves and water in a small saucepan and heat until preserves melt. Cool slightly, stirring occasionally. Spoon glaze over kiwifruit and chill tart until ready to serve.

KIWI TART

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.
• Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes.
• Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.
• Spread cream cheese filling in cooled shell and top with kiwi slices.

KIWI TART

Steps:

• Put oven rack in middle position and preheat over to 450°F Fit dough into tart pan, leaving a 1/2 inch overhang, then fold overhand inward and press against the side of the pan to reinforce edge. LIghtly prick bottom and side of shell with a fork. Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes. Meanwhile, beat together cream cheese, sugar, milk, zest and vanilla in a bowl with an electric mixer until creamy and smooth. Spread cream cheese filling in cooled shell and top with kiwi slices. Cover and chill before serving.

RICOTTA TART

Steps:

• ---------Tomake the filling--------.
• In a saucepan (stainless steel) whisk two eggs and 1/4 cup sugar until well blended.
• Add the flour a little at a time.
• Gradually add the milk and whisk well.
• Place sauce pan over medium heat and whisk constantly for about 6 minutes or until thickened enough to coat the back of a wooden spoon.
• Place the filling aside covered with a sheet of buttered wax paper.
• In another bowl beat the Riccota with the remaining sugar and egg yolk until very smooth.
• Fold in the Lemon zest.
• Add the cooled filling blend well and set aside.
• ------Doughcrust----------.
• In a food processor, combine the flour and cornstarch.
• Add the remaining dough ingredients and mix until a soft ball begins to form.
• Knead the dough for a short time on a floured surface and divide in two.
• Wrap one half of the dough securely and freeze it for future use.
• Lightly grease an 11-inch tart pan with removable sides.
• Roll out one half and place in the prepared tart pan.
• Pour the filling into the pie shell and smooth the top.
• Bake in 375F degrees oven for 45-50 minutes or until a knife comes out clean.
• Remove tart to cooling rack.
• Remove sides from pan.
• Cut into wedges to serve.