From my story, “!”
Makes four 4 ¾ inch tarts (I used crème brulee dishes)
Almond Graham Cracker Crust
¼ cup almond flour (ground almond meal)
3 tbsp sugar
4.8 oz pkg graham crackers (1 “Brick” from a normal box of graham crackers)
½ stick (4 tbsp) butter (or substitute) , softened
Place four 4 ¾ inch porcelain crème brulee dishes on a parchment-lined rimmed cookie sheet or half sheet pan.
In the bowl of a food processor fitted with the steel blade, combine above ingredients until they are the consistency of wet sand. Divide evenly among the crème brulee dishes, and press into the bottom so that the crumbs completely line the dishes.
1 pint strawberries hulled and sliced
¼ cup granulated sugar
1 tbsp lemon juice
2/3 cup part-skim ricotta cheese
Preheat your oven to 375˚F.
Slice the berries and distribute them evenly amongst the crème brulee dishes.
Place the lemon juice, sugar, and the egg in a heatproof bowl and place over a saucepan filled with approximately 2 inches of simmering water. (Be sure the bowl doesn’t touch the water.) Whisk the egg, sugar, and lemon juice together until the sugar has dissolved and the egg has become foamy. Turn off the heat.
Then, in the bowl of a food processor fitted with the steel blade, blend the ricotta cheese until it is smooth, about two minutes. Add the cooked egg mixture and process until completely blended.
Distribute the mixture amongst the four crème brulee dishes, spooning it carefully over the strawberries. (You may think there isn’t enough filling, but it will spread and puff slightly in the oven.)
Bake in the preheated oven for 19 to 22 minutes, depending on oven. (Tarts are ready when the custard has set.)
Allow the tarts to cool completely. Serve at room temperature. (If desired dust with a bit of confectioner’s sugar just before serving.)