Holiday - Sysco Seattle

Fresh Ricotta Tart with Gingerbread Crust
(from Darigold FRESH Vol. 5!)
2 cups gingerbread cookie crumbs (one 8-oz. box cookies, crumbled)
1/4 cup Wholesome Farms by Darigold
butter, melted (SUPC 9686080, 30/1#)
2 cups ricotta cheese (see recipe on page 37 in
Darigold FRESH Vol. 5 magazine)
4 ounces cream cheese, softened
2 eggs
1/2 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 teaspoon freshly grated lemon peel
1 teaspoon freshly grated orange peel
Fresh-fruit garnish
Combine cookie crumbs and butter in a small mixing bowl until
crumbs are evenly coated; transfer to a 9-inch tart pan
(or comparable) with a removable bottom. Press crumbs firmly into
bottom and sides of the pan using the bottom of a metal measuring
cup. Bake at 350°F for 5 minutes. Remove from oven to a wire rack
and cool. Meanwhile, blend ricotta, cream cheese, eggs, sugar, juices
and citrus peels until smooth. Pour filling into the cooled crust; bake
until set (about 30 to 35 minutes). Cool completely on a wire rack.
Just before serving garnish with fruit of choice. Dust with
confectioners’ sugar if desired. Makes 8 servings.
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