Ricotta Raspberry Tart


Serves: 5
Total Calories: 1,404

Ingredients

2 cups ricotta cheese
zest of 1 orange
3 eggs
1/2 cup granulated sugar
4 cups raspberries
-----------------------
Topping:
3/4 cup unsalted butter
1/2 cup confectioners' sugar
1 egg
1 1/2 cups all-purpose flour
1/2 cup toasted almonds
1/2 teaspoon almond extract
1/2 teaspoon salt

Directions:

Preheat oven to 350°. Grease well a 12-inch springform pan. In a large bowl, mix together ricotta and orange zest. Lightly beat eggs and add them and granulated sugar to ricotta; mix well. Pour mixture into prepared pan and top with raspberries; set aside.

Topping:
In a medium bowl, mix well butter and confectioners’ sugar. Add egg and mix again. Add flour, almonds, almond extract, and salt; mix well. Crumble this topping over raspberries and bake for 35-40 minutes or until a tester inserted in center of cheese custard comes out clean. Allow to cool completely before chilling for an hour before serving. Serve chilled.

Nutritional Facts:

Serves: 5
Total Calories: 1,404
Calories from Fat: 321

This Ricotta Raspberry Tart recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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