Ricotta day 2: Frozen tart. It has been a HOT summer, thank you global warming. In an effort to beat the heat and use up some of my delicious ricotta I created this recipe for a frozen tart. In the post bellow (also linked here) check out information on how ricotta can compliment your diet. This tart is big on flavor, ricotta is like a blank pallet- it takes beautifully to most all flavors, and showcases the flavor over its self. Ricotta is pretty selfless, it only wants to enhance its flavor friends. Such an attractive quality. The frozen aspect is unique, yet oh so necessary. It completes this tart, marking it smooth and cold, it just slips down your throat in the summer, leaving you wanting more.
Stay cool kids!
Ricotta Jelly Frozen Tart
Prep Time: 15 min
Cook Time: Let Freeze over night
Keywords: no bake blender dessert low-sodium nut-free vegetarian cheese Everyday pie summer
Ingredients (4 slices of tart)
Filling
- 2 tablespoons Jelly of choice (I use blackberry)
- 1/4 cup ricotta
Crust
- Gram crackers
- 1 teaspoon vanilla
- 1/4 a cup agave nectar
- optional- 2 tablespoons butter
Instructions
Filling
Blend together jelly and ricotta to make filling.
Blend till it is smooth.
Crust
Beat, crush, blend, or process gram crackers in to dust.
Add vanilla, agave, and butter if you choose. BLEND
Press the mixture to form a crust around your pan.
Tart
Pour filling into crust.
Let freeze for a night.
Keep cold, or serve quickly out of freezer. It’s best cold.
Enjoy!
