Strawberry ricotta tart

Yield: 6 Servings

Measure 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


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. 


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.

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