Lighter than cheesecake but with the same satisfying creamy texture, ricotta fillings
offer the perfect canvas to showcase peak-season fruit. Use any berry that is at its
2.25 ounces all-purpose flour (about 1/2 cup)
3 ounces teff flour (about 1/2 cup)
1/4 teaspoon salt
3 tablespoons granulated sugar
1 tablespoon canola oil
1 large egg
Baking spray with flour
2 cups part-skim ricotta cheese
2 ounces 1/3-less-fat cream cheese, softened
2 teaspoons grated lemon rind, divided
2 tablespoons fresh lemon juice
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon baking powder
1 large egg
1 large egg yolk
3 cups fresh blueberries
11/2 tablespoons honey
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in a bowl, stirring with a whisk. Place granulated sugar, oil, and egg in a large bowl; beat with a mixer at medium speed 2 minutes or until well combined. Add flour mixture; beat until just combined. Roll dough into an 11-inch circle on a lightly floured surface. Fit dough into a 9-inch removable-bottom tart pan lightly coated with baking spray. Press dough against bottom and sides of pan. (Dough is soft and can be patched with good results.) Chill 15 minutes.
3. Line bottom of dough with parchment paper; arrange pie weights or dried beans on parchment paper. Bake at 350° for 15 minutes or until edge is lightly browned. Remove pie weights and parchment paper; bake an additional 5 minutes. Cool completely on a wire rack.
4. Place ricotta and cream cheese in a bowl; beat with a mixer at medium speed 2 minutes or until smooth. Add 11/2 teaspoons lemon rind and next 7 ingredients (through egg yolk); beat at low speed 2 minutes or until well combined. Pour filling into prepared crust. Bake at 350° for 25 minutes or until just set. Cool completely in pan on a wire rack. Remove tart from pan.
5. Combine berries and honey, tossing gently to coat. Arrange berry mixture on top of tart. Sprinkle top with 1/2 teaspoon rind.
SERVES 8 (serving size: 1 wedge)
CALORIES 292; FAT 10.7g (sat 4.7g, mono 3.7g, poly 1.2g); PROTEIN 12g; CARB 37g; FIBER 3g; CHOL 94mg; IRON
2mg; SODIUM 231mg; CALC 219mg
Teff is a tiny, gluten-free grain—about the size of a poppy seed—that has a nutty, earthy flavor. Teff flour is finely ground and an easy way to incorporatewhole grains into your baked goods. It is also an excellent source of protein, fiber, and iron and is naturally gluten free. If you’d like to experiment with usingteff flour in your baked goods, I would suggest substituting about 25% of thewheat flour with teff flour. I’ve used a ratio of 50% in this tart to allow the flavorof teff to really shine through.