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Ingredients:
Chocolate Crumb Crust:
18 chocolate wafers, crushed in food processor
1/4 cup sugar
1/3 cup unsalted butter, melted
Chocolate Ricotta Filling:
1 cup ricotta cheese
6 ounce package semisweet chocolate, melted
1 teaspoon vanilla
1 pint fresh strawberries, washed, stemmed and halved
Instructions:
Preheat oven to 375 degrees. In a 9" tart tin, mix crumbs, sugar and melted butter. Using the back of a spoon or your fingers, press mixture evenly onto bottom and sides of tin. Bake for 8 minutes, remove from oven and cool before filling.
In a blender or food processor, mix ricotta, melted chocolate, and vanilla until smooth. Evenly spoon into prepared, cooled crumb crust. Working from the outside of the tart in, place the strawberry halves on top of the filling in concentric circles. Chill overnight.
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Copyright © 1999 - 2004 Lanier Publishing International
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