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Ricotta and Pine Nut Tart with Balsamic
Strawberries
Enjoy this delightful tart sprinkled with pine nuts and drizzled with
strawberries. The filling is mixed in the blender to create a creamy
texture.
Pastry crust:
2 cups all-purpose flour
1
cup sugar
⁄
2
1
cups pine nuts, toasted and finely chopped
⁄
3
12 tablespoons unsalted butter, melted
Filling:
1
1
cups sugar
⁄
2
1 cup water
6 ounces cream cheese
1 cup ricotta cheese
3 egg yolks
2 whole eggs
1
cup pine nuts, whole
⁄
4
Balsamic Strawberries:
2 pints fresh strawberries
2 tablespoons sugar
1 tablespoon top quality Balsamic vinegar
Pastry Crust:
In a small bowl, mix flour, sugar and chopped pine nuts. Add melted
butter and mix gently.
Press mixture into bottom and about 1" up the sides of a 10" spring
form pan. Chill for ten minutes. Begin making the sugar/water
mixture for the filling. Place aluminum foil over the pastry and fill
with pie weights, dry beans or rice. Bake at 375° F (Convect Bake
350° F) for 15 minutes. Remove foil and pie weights, then bake an
additional 10 minutes, or until golden brown. Cool completely.
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