Recipe

Raspberry and ricotta tart

Dec 27, 2013 1:00pm
  • 30 mins preparation
  • 55 mins cooking
  • Serves 8
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Ingredients

Raspberry and ricotta tart
  • 1 cup (150g) plain flour
  • 2 tablespoon caster sugar, plus 1/4 cup (55g) extra
  • 1 lemon, finely grated rind
  • 100 gram butter, cubed
  • 1 tablespoon iced water
  • 1 1/2 cup (300g) fresh ricotta
  • 1/3 cup (80ml) cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 125g punnets raspberries

Method

Raspberry and ricotta tart
  • 1
    Place flour, sugar, lemon rind and butter in a food processor. Pulse until mixture resembles breadcrumbs.
  • 2
    With motor running, gradually add enough iced water until mixture forms a ball. Turn out onto a lightly floured surface and bring dough together. Wrap in plastic wrap and chill 30 minutes.
  • 3
    Preheat oven to 180°C (160°C fan-forced). Lightly grease a 23cm pie plate.
  • 4
    Place dough on a lightly floured surface and roll out to 3mm thick. Ease into prepared pie plate and trim edges. Chill 20 minutes. Line tart shell with baking paper and fill with rice or dry beans. Blind-bake 15 minutes. Remove paper and rice or beans and bake another 10 minutes.
  • 5
    Meanwhile, using an electric mixer, beat ricotta, cream, extra sugar, eggs and vanilla extract together until smooth. Pour into tart shell and bake 30 minutes, or until just set. Refrigerate until cold.
  • 6
    Arrange raspberries over tart to serve.

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