2 c Ricotta Cheese — 250 g/8
Oz
1 Orange Zest
4 Eggs
1/2 c Granulated Sugar — 120 g/4
Oz
4 c Raspberries — 250 g/8 oz/2
Pts
3/4 c Unsalted Butter — 185 g/6
Oz
1/2 c Confectioner’s Sugar — 90
G/3 oz
1 1/2 c Flour, All-Purpose — 250
G/8 oz
1/2 c Toasted Almonds — 60 g/2
Oz
1/2 ts Almond Extract
1/2 ts Salt
Ricotta Raspberry Tart is an excellent brunch dessert. Either fresh or
frozen berries can be used – frozen will make the tart a bit more juicy.
Preheat the oven to 350 deg F/175 deg C/gas mark 4. Grease well a 12″/30
cm springform pan.
In a large bowl, mix together the ricotta and orange zest. Lightly beat 3
of the eggs and add them and the granulated sugar to the ricotta. Mix
well. Pour the mixture into the prepared pan and top with the
raspberries. Set aside.
In a med bowl, mix together well the butter and confectioners sugar. Add
the remaining egg and mix again. Add the flour, almonds. almond extract,
and salt and mix well.
Crumble this topping mixture over the raspberries and bake for 35 – 45 min,
or until a tester inserted in the center of the cheese custard comes out
clean.
Allow the tart to cool completely befor chilling in the refrigerator for an
hour or 2.
Serve chilled.
Serves: 8 – 12
Yields
12 Servings