Frutti Di Bosco Tart Recipe 45 Recipes

FRUTTI DI BOSCO CHEESECAKE TART WITH ALMOND CRUST

Steps:

• Preheat oven to 350°F. To prepare crust, beat ½ cup granulated sugar and ½ cup butter until fluffy and creamy. Beat in flours, almond extract and salt. Press dough into a 10-inch tart pan with a removable bottom. Prick surface several times with a fork. Freeze 10 minutes. Bake on middle rack of oven 10-15 minutes or just until starting to turn golden brown. Cool completely. To prepare filling, beat cream cheese and ½ cup granulated sugar until fully combined. Add sour cream, vanilla, 1 tsp almond extract, eggs and salt; beat until very smooth. Pour into cooled crust. Bake 20-25 minutes or until filling is still a little jiggly on top. Turn off oven. Crack oven door 1 minute to allow most of heat to escape. Close oven door and allow cheesecake to remain inside 15 minutes (to allow cheesecake to finish cooking without cracking). Cool completely (refrigerate overnight if serving next day). Before serving, pat berries and red currants, if using, completely dry. Arrange on top (they should look abundant, almost overflowing). Liberally dust with powdered sugar through a sieve.

TORTA FRUTTI DI BOSCO WITH RICOTTA WHIPPED CREAM

Steps:

• Preheat oven to 350 degrees.
• Lightly spray an 11 inch removable bottomed tart pan with cooking spray.
• Cream butter and sugar in a large mixing bowl.
• Add egg yolks, one at a time, and continue mixing until smooth.
• Add lemon zest and cinnamon.
• In a separate bowl, whip egg whites and salt until stiff peaks form.
• Gently fold egg whites into egg yolk mixture.
• Fold flour into mixture until just blended.
• Pour mixture into tart pan and spread evenly.
• Top with 3 cups of mix berries (reserve remaining berries for topping).
• Lightly press fruit into mixture.
• Place in oven and bake for 1 hour.
• Remove from oven and allow to cool.
• In small bowl, mix ricotta, powdered sugar, and vanilla until well blended.
• Set aside.
• In a large bowl, whip cream until soft peaks form.
• Add ricotta mixture and continue to whip until smooth.
• Dust cake with powdered sugar and top with remaining fruit.
• Serve with ricotta whipped cream.