I use King Arthur Flour's ground vanilla beans. You can also scrape the seeds from 1/2 of a vanilla bean, as the recipe actually dictates.
Filling:
1 cup of whole milk ricotta
2/3 cup of cream cheese (6 ounces) at room temperature
3/4 cup of sugar
1/2 Tbsp of ground vanilla beans or 1/2 of a scraped vanilla bean
1/2 tsp. fine sea salt
1/4 tsp. freshly grated nutmeg
2 eggs
1 Tbsp. vanilla extract
Mix the ricotta, cream cheese, sugar, vanilla beans, salt and nutmeg on medium speed. Add eggs one at a time beating smooth after each addition. Stir in the vanilla.
Preheat over to 350 degrees.
Pour the filling into the prebaked and cooled crust. Bake in the middle of the oven for 30 minutes. The tart filling should be slightly puffed up and wobbly. Cool to room temperature and the filling firms up.
3 pints strawberries
1/2 cup good strawberry jam
Just before serving, place the halved strawberries in a bowl with warmed strawberry jam. Coat the strawberries and place them cut side down on the tart filling. Use whole strawberries if they are small around the edges or in the center. Brush the strawberries again with warm jam.
Remove the tart from the pan, keeping the bottom under the tart. Serve!
Pour the filling into the prebaked and cooled crust. Bake in the middle of the oven for 30 minutes. The tart filling should be slightly puffed up and wobbly. Cool to room temperature and the filling firms up.
3 pints strawberries
1/2 cup good strawberry jam
Just before serving, place the halved strawberries in a bowl with warmed strawberry jam. Coat the strawberries and place them cut side down on the tart filling. Use whole strawberries if they are small around the edges or in the center. Brush the strawberries again with warm jam.
Remove the tart from the pan, keeping the bottom under the tart. Serve!
Tip: You can make the tart (without fruit) in advance and wrap the entire tart in plastic wrap and freeze. However, after fruit has been placed on it you should eat it within hours.
