User Manual

26
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.