Black and White Mulberry Ricotta Tart

Black and White Mulberry Ricotta Tart
One 10" tart

Ingredients
Crust:

• 1 1/4 cups cookie crumbs
• 3 tablespoons sugar
• 5 tablespoons melted butter

Filling:

• 15 oz. container whole milk ricotta
• 7 tablespoons sugar
• 3 tablespoons flour
• 2 egg yolks 
• 1 teaspoon lemon zest (about 1 lemon)
• pinch of salt
• 1 1/2 cups mixed mulberries, washed

Directions

1. make the crumb crust by mixing the crumbs with the sugar and melted butter. Press into a 10" tart pan.  Heat the oven to 325 degrees Fahrenheit.
2. With a wooden spoon, mix the ricotta with the flour and sugar until well blended.
3. Add the egg yolks, lemon zest and a pinch of salt and mix until combined.  
4. Whip the egg whites to soft peaks, then fold them into the ricotta mixture gently.  Pour into prepared tart crust.
5. Top the tart with the mulberries, pressing them gently into the batter. 
6. Bake for 30-38 minutes.  The filling will puff up, but still move a bit in the center.  Cool and refrigerate.

Sources
Refer back to the Sources post to see the exact books that I used!

Adventures in Edible Plant Foraging