Lemon Ricotta Tart with Walnut Ginger Snap Crust and Wild Blueberries
Courtesy of: Gwen Wilson
Gluten free and sugar free
FOR THE CRUST:
3/4 cup walnuts
1 cup gluten free ginger snap cookies (regular will do)
1 large egg white
1 tablespoon butter, melted
2 teaspoons canola oil
1/4 teaspoon salt
FOR THE FILLING
2 cups part skim ricotta
1 cup Monk Fruit in the Raw (or Turbinado/Raw Organic sugar)
zest from 2 lemons (about 3 tablespoons)
4 large eggs (Free range)
Juice from 2 large lemons (about 3/4 cup)
1 teaspoon real vanilla extract
pinch of salt
1 cup Wild Blueberries
FOR THE CRUST Coarsely chop walnuts in a food processor. Add ginger snap cookies and pulse a few times until the mixture looks like crumbs. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; stir to combine. Press the mixture into the bottom and up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 10 minutes. Cool on a wire rack. notes: If using an 11″ tart pan more commonly used for frittatas like I have, you will need to make 1.5x the recipe and increase the baking time on the crust by 5-7 minutes and increase the cooking time on the finished tart (with the custard) by approximately 12-15 minutes.
FOR THE FILLING Preheat oven to 400F. Using a stand or electric mixer with paddle, beat ricotta on medium speed until softened and fluffy. Gradually beat in Monk Fruit in the Raw (or Turbinado sugar) until light and fluffy. Add lemon rind then eggs, one at a time, to prevent curdling. Add a pinch of salt, lemon juice and vanilla and beat until smooth and well blended. Pour mixture into walnut crust and bake for 15 minutes at 400F. Reduce heat to 380F and bake for another 35 minutes, until the custard is slightly firm and does not jiggle. Remove from oven and cool on a wire rack for 15 minutes. Simply sprinkle thawed Wild Blueberries over the top of the custard, slice and serve warm. notes: A warm sauce would be amazing drizzled over this custard. Simply combine Wild blueberries, 1/2 cup water, 2 tablespoons honey in a sauce pot and cook over medium-low heat 10 minutes, stirring till thick and bubbly.
Wild Blue is Good for You!