Strawberry Ricotta Tart
Very simple Italian tart that can be served as a dessert or as a breakfast pastry. Works well with blueberries, raspberries, and peaches too.
1 1/4 cups fresh whole milk ricotta cheese (15 oz whole milk container)
4 large egg yolks
1/2 cup sugar
1/4 teaspoon vanilla
Pre-baked 8-9 inch pastry shell
3/4 pound strawberries, halved or left whole
Confectioner’s sugar for dusting
Preheat oven to 350 degrees In a large bowl beat cheese until smooth. Add egg yolks, sugar, vanilla.. Whisk together to combine until smooth. Spread filling into baked 8 or 9 inch tart shell. Bake filling just until barely set in the center and cake tester comes out clean. About 35 minutes. After filling cools, arrange strawberries in concentric circles atop tart; dust edge of crust with confectioners sugar or glaze strawberries with melted currant jelly.
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