Kiwi Ricotta Cheese Tart Recipes

KIWI TART

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.
• Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes.
• Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.
• Spread cream cheese filling in cooled shell and top with kiwi slices.

KIWI-CREAM CHEESE TART

Steps:

• For crust:
• Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 tablespoon ice water and blend until moist clumps form. Add more water by teaspoonfuls if dough is dry. Transfer dough to floured surface. Gently knead nuts into dough. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust 20 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides begin to set, about 15 minutes. Remove foil and beans. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust completely.
• For filling:
• Using electric mixer, beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth and fluffy. Beat whipping cream in medium bowl until firm peaks form. Fold into cream cheese mixture. Spoon filling into crust; smooth top with knife. Refrigerate until firm, at least 2 hours.
• Arrange kiwis in concentric circles atop filling, overlapping slightly. (Can be prepared up to 4 hours ahead. Cover with plastic and refrigerate.) Cut tart into wedges and serve.

SWEET RICOTTA CHEESE TART

Steps:

• Preheat oven to 350°F. Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor. Add butter and blend until coarse meal forms. Add 2 eggs and blend until moist clumps form. Turn out dough onto lightly floured surface and knead to combine well, about 1 minute. Divide into 2 pieces, one slightly larger. Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
• Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend. Beat in remaining 1/2 cup sugar, 1 1/2 teaspoons orange peel, and 2 eggs. Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round. Place round over tart; trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart. Bake tart until golden and puffed, about 1 hour. Cool completely.

KIWI RICOTTA CHEESE TART

Steps:

• For the pastry, sift the flour, sugar, salt and baking powder into a bowl. Cut in the butter until the mxture resembles coarse crumbs. Mix the egg yolk and cream. Stir in just enough to bind the dough.
• Transfer to a lightly floured surface, flatten slightly, wrap in waxed paper and chill for 30 minutes. Preheat the oven to 425°F.
• On a lightly floured surface, roll out the dough to 1/8 inch thick and transfer to a 9 inch springform pan. Crimp edges.
• Prick the bottom of the dough all over with a fork. Line with waxed paper and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and bake until golden, 6-8 minutes more.Remove from oven. Let cool. Reduce oven heat to 350°F.
• Grind the almonds finely with 1 tablespoon of the sugar in a food processor or blender.
• With an electric mixer, beat the ricotta until creamy. Add the cream, egg yolks, remaining sugar, flour, salt, rum, lemon rind and 2 tablespoons of the lemon juice. Beat to combine.
• Stir in the ground almonds until well blended.
• Pour into the shell and bake until golden, about 1 hour. Let cool, then chill, loosely covered for 2-3 hours. Unmold and place on a serving plate.
• Combine the honey and remining lemon juice for the glaze, set aside.
• Peel the kiwis. Halve them lengthwise, then cut horizontally into 1/4 inch slices. (will look like half circles).
• Arrange slices in rows across the top of the tart. Just before serving brush with honey glaze.

SIMPLE LEEK AND RICOTTA TARTS

Steps:

• Preheat the oven to 180°C (355°F). Place the ricotta, parmesan and eggs in a bowl and whisk until smooth. Roll out the pastry on a lightly floured surface until 3 mm (1/8 inch) thick. Cut into 4 x 15 cm (6 inch) squares and place on baking trays lined with non-stick baking paper. Spread the ricotta mixture over the pastry squares leaving a 2 cm (3/4 inch) border. Place the leek on top of the ricotta mixture and brush with the butter. Sprinkle with the thyme, salt, and pepper and bake for 25-30 minutes or until the leek is golden. Serve with the fennel and parsley salad .

RICOTTA CHEESECAKE TARTS

Steps:

• Preheat oven to 350°F. Beat cheese, sugar, half-and-half, flour, lemon zest, lemon juice and vanilla with electric mixer on medium speed 1 to 2 min. or until well blended. Add eggs; mix well. Pour evenly into pie crusts, adding about 1/4 cup of the batter to each shell.
• Bake 25 to 30 min. or until centers are almost set. Cool.
• Refrigerate at least 3 hours or up to 24 hours. Top with fruit. Store leftover tarts in refrigerator.

RICOTTA TART

Steps:

• In a large bowl, beat eggs. Add the cheeses, salsa, salt and pepper; mix well. Roll out pastry into a 12-in. circle on a foil-lined baking sheet. Spread with cheese mixture to within 1 in. of edge. Fold edge of pastry over outer edge of filling. , Bake at 400° for 22-26 minutes or until golden brown. Let stand for 5 minutes before cutting into wedges. Refrigerate any leftovers.

KIWI TART

Steps:

• Put oven rack in middle position and preheat over to 450°F Fit dough into tart pan, leaving a 1/2 inch overhang, then fold overhand inward and press against the side of the pan to reinforce edge. LIghtly prick bottom and side of shell with a fork. Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes. Meanwhile, beat together cream cheese, sugar, milk, zest and vanilla in a bowl with an electric mixer until creamy and smooth. Spread cream cheese filling in cooled shell and top with kiwi slices. Cover and chill before serving.

RICOTTA TART

Steps:

• ---------Tomake the filling--------.
• In a saucepan (stainless steel) whisk two eggs and 1/4 cup sugar until well blended.
• Add the flour a little at a time.
• Gradually add the milk and whisk well.
• Place sauce pan over medium heat and whisk constantly for about 6 minutes or until thickened enough to coat the back of a wooden spoon.
• Place the filling aside covered with a sheet of buttered wax paper.
• In another bowl beat the Riccota with the remaining sugar and egg yolk until very smooth.
• Fold in the Lemon zest.
• Add the cooled filling blend well and set aside.
• ------Doughcrust----------.
• In a food processor, combine the flour and cornstarch.
• Add the remaining dough ingredients and mix until a soft ball begins to form.
• Knead the dough for a short time on a floured surface and divide in two.
• Wrap one half of the dough securely and freeze it for future use.
• Lightly grease an 11-inch tart pan with removable sides.
• Roll out one half and place in the prepared tart pan.
• Pour the filling into the pie shell and smooth the top.
• Bake in 375F degrees oven for 45-50 minutes or until a knife comes out clean.
• Remove tart to cooling rack.
• Remove sides from pan.
• Cut into wedges to serve.