23
Berry and Ricotta Tart
Preheat oven 170-
180 ‘C on Bottom Element and Fan.
Ingredients:
Pastry
Filling
125g butter, chilled and cubed
200g fresh ricotta
1 egg lightly beaten
½ cup cream
1/3 cup icing sugar
2 eggs
½ cup group almonds
2/3 cup castor sugar
1 ½ cup plain flour
½ cup raspberries
½ cup blueberries
1 teaspoon vanilla extract
Method:
Grease a 26cm tart tin
Place flour, icing sugar, almonds and butter into a food processor and process until mixture just
comes together. Alternately rub the butter into the dry ingredients until it resembles fine
breadcrumbs, add egg and stir until the mixture comes together.
Turn onto a floured surface and gather into a ball. Wrap in plastic wrap and refrigerate for 30
minutes.
Roll out the pastry between two pieces of baking paper. Roll out to fit the base and sides of the
tin. Trim away any excess pastry and refrigerate pastry case for 30 minutes.
Mix ricotta, vanilla, egg, sugar and cream in a food processor until smooth.
Fill chilled pastry case with ricotta mixture and sprinkle berries gently over filling.
Place in preheated oven for 30-35 minutes
Cool and dust with icing sugar to serve.
NOTE Pastry will make enough for two cases. Either bake both cases and leave in an airtight
container for up to a week, or freeze half the uncooked dough for up to two months.
