Ricotta Jelly Frozen Tart.

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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

by Burnt Toast Kitchen

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

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Instructions

Filling

Blend together jelly and ricotta to make filling.

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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

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Press the mixture to form a crust around your pan.

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Tart

Pour filling into crust.

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Let freeze for a night.

Keep cold, or serve quickly out of freezer. It’s best cold.

Enjoy!

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Tart nutrition

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