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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Maryam Dantani1414
[email protected]I'm not sure what I did wrong, but my tarts turned out really dry. I think I might have overcooked them. I'll try again soon and hopefully they'll turn out better.
Mary Murithi
[email protected]These tarts are a bit too sweet for my taste, but I think they would be perfect for a holiday party. I might try making them with less sugar next time.
RANGERS1031 YT
[email protected]I'm not a huge fan of ricotta, but I thought these tarts were delicious. The crust was perfectly crispy and the filling was smooth and creamy. I would definitely make them again.
Tahir Asani
[email protected]These tarts are absolutely gorgeous! I love the pop of color from the cranberries. I can't wait to try them!
Fixed Multi
[email protected]I've made these tarts several times now and they're always a hit. The crust is the perfect balance of crispy and flaky, and the filling is creamy and tart. I highly recommend this recipe!
brandon ramirez
[email protected]These tarts are so easy to make and they're always a crowd-pleaser. I love that I can use fresh or frozen cranberries, depending on what I have on hand.
Youssef Ahmed
[email protected]I made these tarts for a brunch party and they were a huge success! Everyone loved the unique flavor combination and the tarts were gone in minutes. I'll definitely be making them again!
Medadi jackso Medadi jackso
[email protected]These tarts were delicious! 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 ricotta. I would definitely recommend this recipe.
Rojoni Rojoni
[email protected]I love the combination of flavors in these tarts. The cranberries and ricotta are a classic pairing, and the toasted almonds add a nice crunch. I also appreciate that the recipe is relatively easy to follow.
Tshewang Lhamo
[email protected]These cranberry ricotta tarts were a hit at my holiday party! The toasted almond crust was the perfect complement to the creamy ricotta filling and tart cranberries. I'll definitely be making these again!