Ricotta Blackberry Tart

Ricotta Blackberry Tart

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2 cups ricotta

zest from 1 orange

4 eggs

1/2 cup granulated sugar

4 cups blackberries

3/4 cup butter

1/2 cup powdered sugar

1 1/2 cups flour

1/2 cup toasted sliced almonds

1/2 tsp almond extract

1/2 tsp salt

1 pint blackberries for garnish

Grease a 9 inch spring form pan

Preheat oven to 350 degrees

In a large bowl combine ricotta and orange zest. Add 3 of the egg that have been lightly beaten to the ricotta mixture as well as the granulated sugar. Mix well and pour into prepared pan. Sprinkle berries over the top of ricotta mixture.

In the bowl of a food processor add the remaining ingredients except nuts and pulse until in begins to form a dough. Stir in by hand the almonds. Crumble the topping mixture over the berries and bake 35-45 minutes or until knife comes clean in the center of the ricotta custard.

Remove from oven and allow to cool completely and then refrigerate for at least 2 hours

Remove outer ring of pan and garnish with remaining pint of berries and dust with powdered sugar.

Blackberry Souffle’s with Lemon Sauce

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Lemon Sauce

1/2 cup lemon juice

1 1/2 cups granulated sugar

1 Tablespoon butter

1 egg

3 egg yolks

Souffle’s

4 cups Blackberries

1 cup granulated sugar, plus a little for dusting

zest of 1 lemon

pinch of ground ginger

pinch of ground cinnamon

8 egg whites

To make the Lemon sauce, place the juice, 1 1/2 cups sugar, butter, egg and egg yolks in medium stainless steel bowl. Place the bowl over a pot of barely simmering water. Cook slowly, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and set aside to cool.

Preheat oven to 400. Butter the bottom and sides of 4 large custard cups and dust sides with sugar.

To make souffle’s, place the berries and 3/4 cup sugar in saucepan over high heat. Bring the mixture to boil and cook until sugar dissolves. Cook additional 3-5 minutes until mixture thickens. Remove mixture from heat and strain the berries through a seive. pressing berries through w/o seeds.. Add lemon zest, cinnamon and ginger , mix well.

Place egg whites in an electric mixer and process on high speed just until soft peaks form. Sprinkle in the remaining 1/4 cup sugar 1 tablespoon at a time slowly. Whip until glossy and soft but not stiff.

Gently fold egg whites into blackberry mixture just until blended. Okay if there are a few streaks.

Pour mixture into custard cups, filling to tops and then smoothing the top of each one. Bake until souffle’s are puffed and slightly golden, 20-25 minutes.

Remove from the oven and dust with powdered sugar

Serve immediately , with lemon sauce.

Depending on the size of your custard cups warrants the amount served.