-
1
Preheat the oven to 350u00b0F.
-
2
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, mix the ricotta, cream cheese, sugar, vanilla bean seeds, salt, and nutmeg on medium speed. Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally. Stir in the vanilla.
-
3
Pour the filling into the prebaked tart shell and bake in the middle of the oven for 30 minutes, or until the edges have puffed up but the middle it still quite wobbly. (Do not worry; as the tart cools, the center will firm up.) Cool to room temperature on a wire rack, then chill in the refrigerator for 1 hour.
-
4
Just before serving, put the strawberries in a bowl. Warm the strawberry jam in a small sauce pan over low heat, then strain the jam over the strawberries and toss to coat. Arrange the berries on top of the tart and serve immediately. Alternatively, you could omit the jam and serve the berries alongside the tart.
-
5
The tart can be made a day in advance, in which case you should refrigerate it and top with the strawberries just before serving. Covered with plastic wrap, any leftovers will keep in the refrigerator for 2 to 3 days.
-
6
Put the flour. sugar, and salt in a bowl and stir to combine. Add the butter and, using you hands, a pastry blender, an electric mixer, or a food processor, work the butter into the flour mixture until it resembles coarse cornmeal. Lightly beat the cream and egg yolk together, then stir into the flour mixture with a fork. Mix until the dough is blended and comes together into one mass. Form the dough into a 6-inch disk, wrap in plastic wrap, and refrigerate for 1 hour.
-
7
To roll the dough out for a 10-inch tart pan, place the disk on a lightly floured surface and, using even pressure, roll out towards the edge, turning the dough every few strokes to shape a circle and prevent the dough from sticking. Roll the dough into a 12-inch circle about 1/8 inch thick.
-
8
If wrapped well, the disk will keep for 3 days in the refrigerator, or up to 3 months in the freezer. Defrost the frozen dough in the refrigerator over night.
