Doesn’t that look fabulous?? From our subscriber in NZ–thanks again.
And it tastes just as good as it looks–make the most of fresh Spring flavours and let your hair down–just a little.
Lemon & Ricotta Spring Tart with Fresh Berries
Serves 4
A light, creamy lemon and ricotta tart topped with fresh spring berries. Store-bought pastry keeps it simple without sacrificing presentation.
Ingredients
For the tart
- 1 packet of sweet shortcrust pastry (enough to line a 15–16cm tart tin)
- 250g full-fat ricotta, well drained
- ¼ cup (55g) caster sugar
- 1 large egg, plus 1 egg yolk
- 3 tbsp (40ml) cream
- Finely grated zest of 1 lemon
- 1½ tbsp fresh lemon juice
- ½ tsp vanilla extract
- 1½ tsp cornflour
- Pinch of salt
To finish
- 75g strawberries, halved or quartered
- 50g raspberries
- 50g blueberries
- Fresh mint leaves
- Finely grated lemon zest
- Icing sugar, for dusting
Method
Heat the oven to 180°C (160°C fan bake). Lightly grease a 15 to 16cm loose-bottomed tart tin.
Line the tin with the pastry, pressing it gently into the base and sides. Trim the excess, prick the base lightly with a fork and refrigerate for 15 minutes.
Line the pastry with baking paper and fill with pie weights or uncooked rice. Blind bake for 12 to 15 minutes. Remove the paper and weights and bake for another 5 minutes, until lightly golden.
Reduce the oven to 160°C (140°C fan bake).
Beat the ricotta and caster sugar until smooth. Add the egg and egg yolk and mix gently.
Add the cream, lemon zest and juice and vanilla. Sift in the cornflour, add the salt and mix until just combined.
Pour the filling into the pastry shell and bake for 30–35 minutes, or until set around the edges with a slight wobble in the centre.
Cool completely, then refrigerate for at least 2 hours.
Just before serving, pile the strawberries, raspberries and blueberries over the tart. Finish with mint, lemon zest and a light dusting of icing sugar.
Chef’s Tip: Take the tart out of the fridge about 15 minutes before serving. The ricotta filling is creamier and the lemon flavour more pronounced when it isn’t fridge-cold.