2 c Part-skim ricotta cheese
1/2 c Powdered sugar
1 ts Vanilla
6 c Strawberry halves
1/3 c Butter or margarine
3 tb Sugar
1 tb Water
3/4 c All-purpose flour
1/3 c Regular rolled oats
1. In a bowl or food processor, beat or whirl cheese, sugar, and
vanilla until well blended. If made ahead, cover and chill up to a
day; drain off any liquid that accumulates in a bowl.
2. Spread cheese mixture evenly over crust. Remove pan rim. Set tart
on a serving plate and arrange 3 cups berries on cheese. Cut tart
into wedges; offer remaining berries to add to taste.
*** OATMEAL CRUST ***
1. In a food processor or with a mixer, whirl or beat
butter/margarine, sugar, and water until creamy. Whirl or beat in
flour and rolled oats.
2. With floured fingers, pat dough over bottom of a lightly oiled and
flour-dusted 9″ cake pan with removeable rim. Bake in a 325’F. oven
until rich golden brown, about 40 minutes. Let cool; if made ahead,
wrap airtight and hold up to a day.