Updated: Monday, 24 Dec 2012, 7:40 AM CST
Published : Monday, 10 Dec 2012, 7:52 AM CST
Recipe from Chef Richard Palm.
1 baked tart shell
1 cup whole-milk ricotta
2/3 cup cream cheese, at room temperature
¾ cup granulated sugar
Seeds scraped from ½ vanilla bean
½ teaspoon fine sea salt
¼ teaspoon freshly grated nutmeg
1 tablespoon pure vanilla extract
6 cups fresh berries, your choice of the best in season
½ cup strawberry jam.
Preheat the oven to 350-degrees.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, mix the ricotta, cream cheese, sugar, vanilla bean seeds, salt, and nutmeg on medium speed. Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally. Stir in the vanilla.
Pour the filling into the prebaked tart shell and bake in the middle of the oven for 30 minutes, or until the edges have puffed but the middle is still quite wobbly. (Do not worry; as the tart cools, the center will firm up.) Cool to room temperature on a wire rack, then chill in the refrigerator for 1 hour.
Just before serving, put the berries in a bowl. Warm the strawberry jam in a small saucepan over low heat, then strain the jam over the strawberries and toss to coat. Arrange the berries on top of the tart and serve immediately. Alternatively, you could omit the jam and serve the berries alongside the tart.
Storage: The tart can be made a day in advance, in which case you should refrigerate it and top with the berries just before serving. Covered with plastic wrap, any leftovers will keep in the refrigerator for 2 to 3 days.