Wednesday, December 15, 2010

Gourmet Mixed Berry Tart with Ricotta Cheese- Free Recipe!

Oh yes, it is just as yummy as it looks! This is a mixed berry tart with strawberries, red wine, wild summer black and red raspberries, and homemade ricotta cheese.

Here is what you need:

     ~ single 9 inch pie crust
     ~ 1 and a half cups ricotta cheese
     ~ 1 and a half tablespoons vanilla
     ~ 3-4 tablespoons of sugar to taste
     ~ 1 and a half cups of frozen Strawberries
     ~ half of a cup of red wine
     ~ 1 cup grape juice
     ~ 5 tablespoons corn starch
     ~ 1 cup mixed fresh raspberries and blackberries
     ~ tart pan with removable bottom (for easy removal & is optional)

Start with making your pie crust according to your pie crust recipe. Lay your pie dough in the tart pan (or your 9 inch pie pan) and bake for the time and temp that your pie crust recipe directs.

While your pie crust is baking, you are going to start on the fillings. Fist you will mix the ricotta cheese and vanilla in a separate bowl. Then add the 3-4 tablespoons of sugar to the cheese mixture to your liking. Set aside.

In a small sauce pan, put your strawberries and wine over medium heat until the alcohol simmers away. Next add the grape juice and the corn starch. Continue to simmer and stir constantly to make a very thick sauce for the tart topping. Remove from heat once the thickness reaches a pudding like consistency. Set aside to cool.

Your pie crust will be done by now and will have started to cool off. Grab the ricotta mixture you set aside and spread it on the bottom of the cooked pie crust shell. Then gently smooth on the thick strawberry sauce you prepared on the top of the ricotta layer. Finish off by sprinkling the cup of fresh mixed berries evenly over the whole tart. And try not to eat it all in one sitting!

This tart was such an amazing treat. Chloe got her own little tart, AND she even helped daddy make it! The tart seemed to be so light and fresh. Adam and I paired this desert with a Pennsylvania port from West Hanover Winery. It was a Chambourcin Sweet Port from 2005 aged 12 months in oak. It was a great pairing and made the late-night gourmet snack a little on the romantic side.

The ricotta that we used in our tart is homemade, which makes it smoother- so it really tasted like thick whipped cream. Mmm, yum! If you want to know how to make your own ricotta, you will just have to stay tuned for yet another post! Hope you get a chance to try this Tice recipe creation soon!

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