This decadent tart with it’s almond crust, strawberries and ricotta filling makes the perfect dessert for summer.
Source: Home Cooking Adventure
Ingredient:
Almond cake
1 1/4 cup flour
1/2 cup ground almonds
1 stick (110 g) cold unsalted butter, cut into small (1/2 inch) cubes
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract
1-2 tbsp ice water
Filling Ricotta
1 pound (500 g) ricotta cheese
1 tablespoon minced fresh mint
lemonade
peel of 1 lemon
1/2 cup powdered sugar
Almond Extract
Enamel Strawberry
3 tablespoons strawberry jam
1 tablespoon water
Topping
1 1/2 pounds fresh strawberries
1 tablespoon chopped almonds
Direction
1. Prepare the pastry. In a large bowl, mix flour with sugar and salt. Blend butter into dough, using a pastry blender, fork, or pastry processor, until crumbs form. Add eggs and vanilla extract and mix them. Add water and mix into the dough. Cover with plastic wrap, press slowly against the sides, and refrigerate for at least 30 minutes or overnight.
2. On top of flour or on plastic wrap, roll dough into a circle about 1 1/2 inch larger than tart pan. Lift the rolled dough and place on a greased 11-inch tart pan lined with parchment. Remove edges and refrigerate 30 minutes before baking.
3. Preheat oven to 350 F (180C).
4. Use a fork to poke the dough and line a piece of parchment paper over the dough. Fill with dry beans, rice or cake weights.
5. Bake for 15 minutes. Discard the heavy fruit and parchment. Return to oven for another 10 to 15 minutes.
6. Beat the shell with the egg and put it in the oven for another 2 minutes to seal the crust.
7. Remove from oven and let cool completely before removing shell from tart pan.
8. Prepare the ricotta filling. In a large bowl, place ricotta cheese with sugar, lemon zest, lime juice, almond extract, and minced mint. Mix well and refrigerate until ready to fill the tart.
9. Prepare strawberry yeast. Boil strawberry jam and water and filter through a sieve. Set aside to cool.
10. Gear assembly. After removing the tart shell from the pan (if desired), begin pouring in the ricotta mixture. Add half a strawberry on top and brush with strawberry glaze. Sprinkle chopped almonds on top and refrigerate to cool.
