| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Part-skim ricotta cheese |
| 1/2 |
c |
Powdered sugar |
| 1 |
ts |
Vanilla |
| 6 |
c |
Strawberry halves |
| 1/3 |
c |
Butter or margarine |
| 3 |
tb |
Sugar |
| 1 |
tb |
Water |
| 3/4 |
c |
All-purpose flour |
| 1/3 |
c |
Regular rolled oats |
INSTRUCTIONS
OATMEAL CRUST
1. In a bowl or food processor, beat or whirl cheese, sugar, and vanilla
until well blended. If made ahead, cover and chill up to a day; drain off
any liquid that accumulates in a bowl.
2. Spread cheese mixture evenly over crust. Remove pan rim. Set tart on a
serving plate and arrange 3 cups berries on cheese. Cut tart into wedges;
offer remaining berries to add to taste.
*** OATMEAL CRUST ***
1. In a food processor or with a mixer, whirl or beat butter/margarine,
sugar, and water until creamy. Whirl or beat in flour and rolled oats.
2. With floured fingers, pat dough over bottom of a lightly oiled and
flour-dusted 9" cake pan with removeable rim. Bake in a 325'F. oven until
rich golden brown, about 40 minutes. Let cool; if made ahead, wrap airtight
and hold up to a day.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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