RCI-BR.006.0091.001
Cranberry Ricotta Tart in a Crunchy Nut Crust
Submitted by Toast So I once read that the way to a girl's heart is through cheesecake. I decided to test the hypothesis and give one to a girl I wanted to ask out. As an added bonus this is a cake I've wanted to post on here for ages, so here we go.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- of Fruit Brandy1/2 Cup
- of Dried Cranberries2/3 Cup
Method
1
Combine the dried cranberries and fruit brandy in a small bowl and let them soak for 10 minutes until the cranberries are plump and the brandy is absorbed.
2
Prepare a tart pan by lightly greasing it with butter or cooking spray, then set aside.
3
Pulse the nuts in a food processor until they reach a coarse, crumbly texture with some small pieces remaining.
2 minutes
4
Mix the processed nuts with melted butter and a pinch of salt, then press the mixture firmly into the bottom and sides of the prepared tart pan to form an even crust.
1 minutes
5
Bake the nut crust at 350°F (175°C) for 8–10 minutes until lightly golden and fragrant.
9 minutes
6
Remove the crust from the oven and let it cool slightly while preparing the ricotta filling.
3 minutes
7
Combine the ricotta cheese with sugar and a touch of vanilla extract, stirring until smooth and well combined.
2 minutes
8
Fold the brandy-soaked cranberries and any remaining liquid into the ricotta mixture gently, distributing them evenly throughout.
1 minutes
9
Spoon the ricotta-cranberry mixture into the cooled tart crust and smooth the top with a spatula.
2 minutes
10
Bake the assembled tart at 350°F (175°C) for 15–18 minutes until the filling is set but still slightly creamy in the center.
16 minutes
11
Remove from the oven and let cool to room temperature for at least 10 minutes before serving.