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Ricotta Custard Blueberry Tart with Nut Crescent Crust
FOOD5218Ingredients
105Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 4 oz. pecans (crushed, toasted)
- 2 Tbsp. sugar (I use turbinado, but ordinary cane sugar will do)
- 1/4 cup wheat germ (or 170 grams all-purpose flour)
- 1 1/4 cups flour (all-purpose)
- 1 cinnamon (generous dash, optional)
- 1 grated nutmeg (healthy pinch freshly, optional)
- 3 oz. butter (I like salted for this, but unsalted works, too, cold and cut into small pieces)
- 1 egg
- 1 tsp. vanilla extract
- 3 egg yolks
- 3 Tbsp. sugar (divided)
- 1 Tbsp. vanilla extract
- 1/4 tsp. almond extract
- 1 1/2 cups ricotta (preferably fresh, drained in a cheesecloth-lined strainer for at least 1 hour)
- 1/4 tsp. ground nutmeg
- 2 oz. apricot preserves
- 5 cups fresh blueberries (divided)
- 2 Tbsp. lemon juice (freshly squeezed)
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