Thursday, September 9, 2010

Ricotta Chocolate Tart with Strawberries

So, the original recipe for this called for kumquats, but I just couldn't handle that. The word "kumquat" is inherently hilarious. I can't say kumquat with a straight face. Go ahead. Say kumquat without giggling. There's a reason Patrick Henry didn't say, "Give me kumquats, or give me death!" No one would have taken our country seriously for as long as they did.
In order to save myself from cramping of the abdomen and a permanent fracture to the funny bone, I decided to substitute in strawberries. Any fruit would fill your need here (even, dare I say it... the k-word). How can something chocolatey, creamy, and fruity not hit the spot?
It's a simple tart that can be made on the fly, leaving you time to lay on the floor, crippled with amusement after reading the words "discombobulate", "turdiform", and "weenis"* in your dictionary.
*discombobulate (v) - to throw into a state of confusion
turdiform (adj) - shaped like a thrush
weenis (n) - slang for the extra skin on your elbow

Ricotta Chocolate Tart with Strawberries
adapted from Martha Stewart

yields 8 servings

5 ounces (~24 cookies) chocolate wafers
4 tablespoons unsalted butter, melted
1 tablespoon sugar
pinch of salt

1 1/2 cups (12 ounces) ricotta cheese
1/2 cup heavy cream
2 tablespoons sugar
1/8 teaspoon ground cinnamon
6 strawberries, thinly sliced crosswise

Preheat oven to 400 F.

Pulse wafers in a food processor (or smash if on a low-budget, low-tech life) until crumbs form. Transfer to a bowl and stir in the remaining crust ingredients (melted butter, sugar, salt). Press into the bottom and up the sides of a 9-inch tart pan. Bake for 10 minutes. Let cool.

To make the filling, beat together ricotta, cream, sugar, and cinnamon until fluffy.

Fold in half of the strawberries. Pour into cooled crust. Top with the remaining strawberries. Refrigerate for at least 30 minutes (preferably overnight) before serving.

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