Strawberry ricotta tart
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Part-skim ricotta cheese |
| ½ | cup | Powdered sugar |
| 1 | teaspoon | Vanilla |
| 6 | cups | Strawberry halves |
| ⅓ | cup | Butter or margarine |
| 3 | tablespoons | Sugar |
| 1 | tablespoon | Water |
| ¾ | cup | All-purpose flour |
| ⅓ | cup | Regular rolled oats |
Directions
OATMEAL CRUST
1. In a bowl or food processor, beat or whirl cheese, sugar, and vanilla until well blended. If made ahead, cover and chill up to a day; drain off any liquid that accumulates in a bowl. 2. Spread cheese mixture evenly over crust. Remove pan rim. Set tart on a serving plate and arrange 3 cups berries on cheese. Cut tart into wedges; offer remaining berries to add to taste.
*** OATMEAL CRUST ***
1. In a food processor or with a mixer, whirl or beat butter/margarine, sugar, and water until creamy. Whirl or beat in flour and rolled oats.
2. With floured fingers, pat dough over bottom of a lightly oiled and flour-dusted 9" cake pan with removeable rim. Bake in a 325'F. oven until rich golden brown, about 40 minutes. Let cool; if made ahead, wrap airtight and hold up to a day.