CRANBERRY-RICOTTA TARTS IN A TOASTED ALMOND CRUST
Steps:
- In a food processor, combine the almonds and brown sugar and grind until the almonds are finely chopped. Add the melted butter and pulse on and off, just until the butter is incorporated into the mixture. Place 6 (4-inch) tart pans with removable bottoms on a baking sheet. (Or you can use a 10-inch pan with removable bottom.) Divide the almond mixture evenly among the tart pans, pressing the crust firmly against the sides and bottoms. Set aside.
- In a small saute pan, slowly heat the brandy, and pour it over the cranberries in a heatproof bowl. (Caution: Do not heat alcohol over a high heat or it will ignite. If this happens, simply let it burn away, making sure that there is nothing flammable near the stove. It will burn away in a matter of seconds.) Let the cranberries sit for 20 minutes and then drain.
- In a medium-size bowl, combine all the filling ingredients and stir vigorously until the mixture is very creamy.
- TO ASSEMBLE: Place the tart pans on a baking sheet. Sprinkle the cranberries into the crust. Carefully pour the cheese mixture just until it reaches the top of the crust. Bake the tarts in a preheated 325 degree oven for 45 minutes, or until the cheese is golden brown. Let them cool completely before serving. As the tarts cool, the filling will fall and shrivel slightly. Nonetheless, they will still look irresistible. Remove tarts from pans just before serving.
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Reck Kolombo
[email protected]These tarts were delicious! The crust was crispy and buttery, and the filling was smooth and creamy. The cranberries added a nice tartness that balanced out the sweetness of the filling. I would definitely recommend this recipe!
kaspa kay
[email protected]These tarts were easy to make and they turned out great! The crust was crispy and the filling was creamy and flavorful. The cranberries added a nice pop of color and flavor. I will definitely be making these again!
Manoj Bhul
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved them. The crust was flaky and flavorful, and the filling was creamy and delicious. The cranberries added a nice pop of color and flavor. I will definitely be making these again!
Amos Jepes
[email protected]I'm a huge fan of cranberry ricotta tarts, and this recipe did not disappoint! The crust was flaky and buttery, and the filling was creamy and tangy. The cranberries added a nice pop of color and flavor. I will definitely be making these tarts again!
Brenda Wyllis
[email protected]Overall, these tarts were a hit! The crust was flaky and buttery, and the filling was smooth and creamy. The cranberries added a nice tartness that balanced out the sweetness of the filling. I would definitely recommend this recipe!
Randy Brink
[email protected]These tarts were a bit too sweet for my taste, but they were still good. The crust was crispy and the filling was creamy. I think I would have liked them better if I had used less sugar in the filling.
Gudu Gupta
[email protected]I'm not a baker, but I wanted to make something special for my family. I found this recipe and decided to give it a try. I'm so glad I did! The tarts were easy to make and they turned out perfect. The crust was flaky and the filling was creamy and ta
Wajeeha Ajmal
[email protected]These tarts were delicious! The crust was crispy and buttery, and the filling was smooth and creamy. The cranberries added a nice tartness that balanced out the sweetness of the filling. I would definitely recommend this recipe!
Moshan Zenmo
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved them. The crust was flaky and flavorful, and the filling was creamy and delicious. The cranberries added a nice pop of color and flavor. I will definitely be making these again!
Acheampong Isaac Kofi
[email protected]These tarts were easy to make and they turned out great! The crust was crispy and the filling was creamy and flavorful. The cranberries added a nice pop of color and flavor. I will definitely be making these again!
Asghar Kundi
[email protected]I'm not a huge fan of ricotta cheese, but I thought I'd give this recipe a try. I'm glad I did! The tarts were delicious. The crust was flaky and the filling was creamy and tangy. The cranberries added a nice tartness that balanced out the sweetness
Samir Bay
[email protected]These tarts were a bit too sweet for my taste, but they were still good. The crust was crispy and the filling was creamy. I think I would have liked them better if I had used less sugar in the filling.
Best Friend
[email protected]I love these tarts! They're so easy to make and they always turn out perfect. The crust is flaky and buttery, and the filling is creamy and tangy. The cranberries add a nice pop of flavor. I've made these tarts for parties and potlucks, and they're a
Yesse Ahmo
[email protected]These tarts were delicious! The crust was crispy and buttery, and the filling was smooth and creamy. The cranberries added a nice tartness that balanced out the sweetness of the filling. I would definitely recommend this recipe!
Temmie Dreemurr
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved them. The crust was flaky and flavorful, and the filling was creamy and delicious. The cranberries added a nice pop of color and flavor. I will definitely be making these again!
Ogunleye Toyosi
[email protected]The tarts were easy to make and turned out even better than I expected. The crust was crispy and flavorful, and the filling was creamy and tangy. The cranberries added a nice tartness that balanced out the sweetness of the filling. I would definitely
Fransie Nel
[email protected]These cranberry ricotta tarts were an absolute delight! The toasted almond crust was so flavorful and buttery, and the ricotta filling was smooth, creamy, and perfectly tangy. The cranberries added a nice pop of sweetness and tartness. I will definit