Baked Lemon Ricotta Tart With Strawberries Recipes

Steps:

• Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
• Heat oven to 350 degrees. Coat a 6-inch springform pan with melted butter and 1 tablespoon sugar; set aside. Place drained ricotta, 1/4 cup sugar, flour, egg yolk, vanilla, salt, lemon zest, and lemon juice in the bowl of a food processor; blend until smooth. Transfer to a large mixing bowl, and set aside.
• Bring a saucepan filled with an inch of water to a simmer; reduce heat to low. Combine egg whites and remaining 1/4 cup sugar in the heatproof bowl of an electric mixer. Place over the pan of simmering water; stir until egg whites are warm and sugar is dissolved, 2 to 3 minutes. Remove from heat; whisk on medium speed until frothy. Gradually increase speed, whisking until stiff peaks form, about 15 minutes.
• Stir one-third of the egg-white mixture into the ricotta mixture; gently fold in remaining egg whites. Pour into prepared pan. Bake 40 to 45 minutes until lightly browned, firm to the touch, and center is set. Transfer from oven to a cooling rack; after 15 minutes, remove ring. Serve.

Steps:

• Preheat oven to 375 degrees.
• In a food processor, pulse vanilla wafers until finely ground, to yield 2 cups.
• Transfer to a meduim bowl.
• Add melted butter, using your hands to combine.
• Press crumb midture into bottom and up sides of a 9-inch tart pan with a removable bottom.
• Place pan on a baking sheet.Bake crust until lightly browned, 10-12 minues.
• Remove from oven.
• In a fod processor, blend ricotta, cream cheese, eggs, sugar, lemon zest, and juice until smooth.
• Pour into crust.
• Bake until filling is set and browned in spots, 30-35 minutes.
• Remove from over.
• Cool completely before serving.
• Tart is best eated the day it is made.