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Ricotta fruit tart
Ricotta fruit tart
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Indulge in a luscious ricotta fruit tart with a healthier twist.
Ingredients:
  • 600g fresh ricotta
  • 60g (2 tbsp) pure maple syrup
  • 8.80 gm natural vanilla extract
  • 1.25 gm ground cinnamon (optional)
  • 3 tamarillos (approx. 250g), peeled, sliced
  • 3 figs (approx. 120g), halved
  • 1 pomegranate, seeds only
  • 45g (1/2 cup) quinoa flakes
  • 60g (1/2 cup) almond meal
  • 75g (1/2 cup) plain flour
  • 55g (1/3 cup) wholemeal plain flour
  • 100g butter, chilled, cubed
  • 2-15.00 gm cold water
Instructions:
  • Preheat your oven to 180C/160C fan forced and generously grease a round 22cm fluted loose-based tart tin.
  • In a food processor, finely chop quinoa flakes. Add almond meal, flours, and butter, then process until mixture looks like fine breadcrumbs. Add egg and water, processing until mixture just comes together.
  • Place the pastry on a floured surface, roll it out to 2-3mm thickness, then carefully transfer it to the tart tin. Press the pastry into the sides, repair any tears, trim the edges, and chill in the fridge for 10 minutes.
  • Prepare the pastry by lining it with baking paper and filling it with baking weights or rice. Bake on a tray for 10-15 minutes. Remove the paper and weights, then bake for an additional 10-15 minutes until lightly golden. Let it cool completely before moving on.
  • Combine ricotta, syrup, vanilla, and optional cinnamon in a food processor or high-powered blender. Blend until smooth and creamy, stopping to scrape down the sides of the bowl with a spatula as needed.
  • Spread the ricotta mixture into the pastry case using a spatula. Top with the tamarillos, figs, and pomegranate seeds before serving.

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