I think it might be safe to say that I have a strawberry obsession, or at least very well on my way to one…..sigh But Please friends, no intervention is necessary……..to quote Luther Ingram “If Loving you is wrong, I don’t want to be right” There I’ve said it and I’m not ashamed, I love strawberries, and I’m beginning to think that they love me too! Sigh…..those sweet and juicy little bites of heaven, picked at the peak of flavor, just begging to be made into something delicious…….you see strawberries just want to be loved, and to make us happy, what more could you ask of that little berry?
So once again thanks to La Cucina Italiana my strawberry obsession continues, and once again we turn to ricotta cheese to help provide the base for those lovely berries. This is not your typical ricotta cheesecake type crostata (aka tart), I would have to describe it as more of a custard than a cheesecake, and for good reason. The mix contains 4 egg yolks to a scant 1 1/4 cup of cheese. The crust is just a little sweet and oh so buttery, a perfect compliment to the custardy like texture of the filling, one might say a match made in heaven, actually Italy, but for me that’s close enough!
- 1 cup unbleached all purpose flour 150 g
- 3 Tbsp Sugar 45 g
- pinch of fine sea salt
- 1/2 cup unsalted butter * very cold and cut into small pieces 110 g, 1 stick
- 2 Tbsp Ice Water 30 g
- 1 cup Fresh whole milk ricotta 250 g, or bought
- 1/4 cup Mascarpone cheese * 60 g
- 4 large egg yolks
- 1/2 cup sugar 112 g
- 1/2 tsp vanilla* 2.5 ml
- finely grated zest of one lemon
- 3/4 pound of strawberries sliced, 340 g
- Confectioners sugar for dusting
- in a food processor pulse flour, sugar and salt 4 or 5 times
- add in cold butter pieces and pulse until flour resembles coarse meal
- add water and pulse
- dump dough into a bowl or on the counter and work it into a ball.
- form disc, wrap in cling wrap and refrigerate for at least one hour or overnight
- butter a 9 inch tart pan and dust with flour
- on a lightly floured surface roll out the dough to a 12 inch circle
- fit dough into tart pan pressing into the edges, and chill until firm (about 30 min)
- Preheat oven to 400 F (200 C)
- Line the tart pan with parchment with about an inch overhand and fill with pie weights (or dry beans)
- bake for 10 minutes or until golden brown
- remove parchment and weights, continue to bake until bottom of the crust is a pale golden color and edges are starting to brown (about 5 minutes more)
- Cool shell on wire rack
- reduce oven temp to 350 F(180 C)
- in your mixer beat ricotta and mascarpone until smooth
- add egg yolks, sugar, vanilla and lemon zest, mix until well combined
- spread filling in cooled tart shell and bake for 35 minutes, rotating tart once during baking
- Tart will be done when a tooth pick inserted in the center of the tart comes out clean
- cool completely on wire rack
- arrange sliced strawberries on the tart in concentric circles , dust the edges with confectioners sugar and remove from tart pan.
- Prepare to amaze your guests!
I know my posts have been a little on the short side, but as we enter these last few weeks of school time is becoming an issue, that and the fact that my body has really taken a beating this year, and with the end in sight my mind begins to loose focus…sigh that and getting another year older certainly hasn’t helped.
Thank you so much for stopping by today, and I do hope you’ve been enjoying my recent obsession!