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Preheat oven to 400°F. Grease and line a 12x8 inch rimmed baking pan with parchment paper. In a food processor, process flour, ricotta, powdered sugar and baking powder until mixture resembles fine crumbs. Add 1 egg and 1 tbsp cold water. Process until mixture forms a ball. Roll into a 14x10 inch rectangle. Use to line prepared pan. Trim edges. Line with parchment paper, fill with pie weights and bake for 15 mins. Remove weights and paper. Bake for 5 mins, or until light brown. Let cool for 15 mins. Reduce heat to 350°F. Whisk together remaining eggs and egg white. Add milk, sugar and vanilla. Whisk until combined. Transfer to tart shell and bake for 20 mins. Sprinkle nutmeg evenly over custard. Bake for 10 mins, or until a knife inserted in the center comes out clean. Let cool then chill. Cut into pieces. Serve with berries and yogurt.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard