Raspberry + Ricotta Tart

 

My youngest daughter and I have something in common…..we both ADORE berries.  Strawberries, blueberries, blackberries, and our all-time favorite, raspberries.  The only slight bummer about this situation is that berries tend to be expensive.  So even though we don’t enjoy them every day, I try to include berries in our menu at least once a week, more often when they are in season.  Berries taste great, are insanely good for you, and let’s face it, look like jewels!  And for a little girl who is absolutely obsessed with being a princess, food that looks like jewelry is an absolute must! 🙂

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Inspired by our mutual love of all things raspberry, including Princess Aurora’s dress, of course, I’m sharing my recipe for a Raspberry + Ricotta Tart!  A crispy, buttery puff pastry shell filled with a creamy ricotta mousse and topped with fresh raspberries, this ‘not too sweet’ dessert will please the berry lover(s) in your life!  I kept the calories in check by using low fat dairy products, so even though it tastes insanely sinful, a reasonable serving size of this dessert won’t tip the scale too much.  I made one large tart, but you could certainly make these individual sized by making four small square tarts instead.  Enjoy! 🙂

Raspberry + Ricotta Tart

Raspberry + Ricotta Tart

Yields:  4 – 6 servings

Ingredients

One sheet of frozen puff pastry (I use the Pepperidge Farm brand)

4 oz. Neufchantel cheese, softened

1/2 cup part-skim ricotta cheese

1/3 cup lowfat sour cream

3 TBSP sugar

1 tsp vanilla

2 – 6 oz. containers of fresh raspberries

Powdered sugar, for dusting

Directions

Defrost the puff pastry in the fridge for 40 minutes or on the counter for 20 minutes. Preheat the oven to 400 degrees Fahrenheit. Unfold the square of dough, and place on a parchment paper or Silpat lined baking sheet. Using a butter knife, score a 1/2 inch border around the square, and fold the sides into the center to create an edge for your tart. Prick the center about 20 times with a fork. Bake for 18 – 22 minutes, or until nicely browned. The center will puff up as it bakes, but don’t worry, as long as you pricked it with the fork first, it will deflate as it cools. Cool tart shell completely before adding the ricotta mousse.

Add the softened Neufchantel cheese, ricotta cheese, sour cream, sugar and vanilla to a food processor. Pulse for one minute, scrape down the sides of the bowl, and mix for an additional minute. This step not only processes the ricotta to make it insanely smooth, but incorporates air, which makes it fluffy without the addition of extra calories from whipped cream. Pour the ricotta mousse into the center of the tart shell and spread to the edges. Top with berries. I started with a diagonal line down the center, then added additional rows on the diagonal for a pretty presentation. Refrigerate uncovered for one hour.  Sift or sprinkle with powdered sugar.  Serve immediately.

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Raspberry + Ricotta Tart ~ P

 

 

 

Comments

    • KatieKatie says

      Thanks for stopping by my blog, Lynna! 🙂 I love berries, I actually have another recipe with blackberries coming up on the blog later today!