This tart is so super rich I suspect it got a big tax cut! (OK. I am bitter.)
It’s easy, too!
And, it makes a pretty impressive presentation. (Who among your guests needs to know that it was a cinch to make?)
The richness in this tart recipe comes from the ample amounts of ricotta that are incorporated into the tart batter. In commercial production, ricotta is the creamy curd by-product from the production of mozzarella or provolone. It is available just about everywhere and works beautifully in this recipe. It also is easy to make your own ricotta at home if you want to give that a try. All you need is full-fat milk heated almost to boiling and a little acid–either lemon juice or vinegar. I took a class at Sur La Table and we made ricotta and mozzarella. The ricotta was a breeze. The mozzarella—not so much.
Ricotta has been around for a very long time. As evidence, here is 16th-century Italian Renaissance painter Vincenzo Campi’s famous painting ‘The Ricotta Eaters.” If you look to the left of the lady-in-green’s cleavage, you will see the ricotta. (I think Vincenzo let his mind wander. Just sayin…)
Here is my adaptation of a recipe that originally appeared on the Cooking With Manuela site: Manuela’s Berry and Ricotta Tart .
[mpprecipe-recipe:109]
