Summer Fruit Tart with Carameled Popcorn Crust

Gluten free never tasted so good. The crust is made from The Art of Caramelís Vanilla Bean Cocoa Nib carameled popcorn. The ricotta/sour cream filling is light, tangy and barely sweet. This treat is crowned with whatever summer fruit you have on hand. It pairs just as beautifully with plums, apricots and peaches as it does with kiwi and assorted berries.

For the Carameled Popcorn Crust
1 4-ounce bagThe Art of Caramel Vanilla Bean Cocoa Nib Carameled Popcorn
4 tablespoonsUnsalted butter, melted
For the Ricotta/Sour Cream Filling
1 cupRicotta
1 cup Sour cream
2 tablespoonsBaker's sugar
1 Egg
1Vanilla bean

 

To make the crust:

Place the popcorn in a food processor fitted with the blade attachment. Process until the popcorn resembles crumbs.

Transfer to a bowl and combine with melted butter. Press into tart pan with removable bottom.

Cook at 350 for 12 minutes.

To make the filling:

Split the vanilla bean and scrape the seeds out. Reserve the seeds and discard the pod.

Using the whisk attachment, whip together the ricotta and sour cream until light and creamy.

Continue mixing while adding sugar, egg, and vanilla bean seeds. Pour into cooked tart shells.

Cook at 350 for 10 minutes.

Cool on counter for 30 minutes and remove from tart pans.

Garnish with fresh fruit.


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