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Name: Ricotta Raspberry Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 4 c Raspberries; 3/4 c Unsalted Butter; Zest of 1 orange; 4 Eggs; 1/2 c Granulated Sugar; 1/2 ts Salt; 1/2 c Almonds, Toasted; 1 1/2 c Flour, All-Purpose; 1/2 ts Almond extract; 2 c Ricotta Cheese

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INGREDIENTS

4 c Raspberries
3/4 c Unsalted Butter
Zest of 1 orange
4 Eggs
1/2 c Granulated Sugar
1/2 ts Salt
1/2 c Almonds, Toasted
1 1/2 c Flour, All-Purpose
1/2 ts Almond extract
2 c Ricotta Cheese

INSTRUCTIONS

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 Recipe By : Caprials Cafe Favorites, Chef Caprial Pence, pg 118 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Ricotta Raspberry Tart

4 c Raspberries
3/4 c Unsalted Butter
 Zest of 1 orange
4 Eggs
1/2 c Granulated Sugar
1/2 ts Salt
1/2 c Almonds, Toasted
1 1/2 c Flour, All-Purpose
1/2 ts Almond extract
2 c Ricotta Cheese

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    Recipe By     : Caprials Cafe Favorites, Chef Caprial Pence, pg 118    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (277g)
Recipe Makes: 12

Calories: 919
Calories from Fat: 757 (82%)

Amt Per Serving		% DV

	Total Fat 84.1g	112 %
	Saturated Fat 48.6g	243 %
	Monounsaturated Fat 24g
	Polyunsanturated Fat 4.8g
Cholesterol 548.4mg		169 %
Sodium 178.6mg		6 %
Potassium 307.9mg		8 %
Total Carbohydrate 26g		8 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 22.2g
Protein 19.1g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 919

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