Ricotta Tart with Strawberries

If you want to try and make a cheesecake without a crust, go ahead and try this delicious dish!  This recipe is super friendly and made of ricotta instead of cream cheese. Very light, and delicious for a tea party - or any party! Just use a blender, and done, you can go ahead and slice it.

 

 

Ricotta Tart with Strawberries

 

 
Ingredients

 
4 eggs
Juice of 1 lemon (06 tablespoons)
500g ricotta
250g cream without serum
1 can of condensed milk
1 teaspoon of vanilla essence
200g of chopped strawberries

 

Method

 
Beat the 6 first ingredients in blender and pour into a pan of 22cm in diameter (mine has a removable rim), only oiled (no need to flour) ...

 
Place the chopped strawberries and put in oven for 1 hour or until the toothpick test it and it comes out clean.

 

 Adding the strawberries

 

Just out of the oven

 

Allow it to cool and place it in the fridge for a minimum of 4-6 hours and serve.

 

TIP: If you do use the ring-shaped as I did, place a tray below it to avoid the risk of leaking and soiling your stove, and giving you a hell of a job after to wash ...

 

ENJOY!