Jenn-Air Attrezzi JBL800 User Manual page 15

Filling:
In a small saucepan, bring water and sugar to a boil. Boil until sugar
is completely dissolved, about 4 minutes. Transfer to container with a
pour spout and allow to cool 20 minutes.
Add cream cheese, ricotta cheese, egg yolks and whole eggs to
blender pitcher. Cover with lid and mix 5 seconds. Turn blender off
and scrape sides. Resume mixing for 15 seconds or until smooth.
Turn blender off. Remove the pitcher lid cap. Set blender to "stir"
and with the blender running, add the sugar syrup slowly.
Pour the cheese mixture into the prepared crust. Sprinkle the whole
pine nuts over the top. Return to oven and bake the tart for 40-45
minutes, or until golden but still a bit soft in the middle. Cool. Serve
topped with Balsamic Strawberries.
Balsamic Strawberries:
Clean, hull and slice the strawberries. Place in a shallow pan and
sprinkle with sugar. Cover tightly with plastic wrap. Allow to stand
at room temperature for 30 minutes. Shake occasionally.
Sprinkle with balsamic vinegar, shake pan to distribute flavor and
allow to stand at room temperature for 30 more minutes.
Serves 8.
14