recipes
Sweet ricotta and berry lattice baked tart
2022-03-02
Ingredients
For the pastry
- 450g plain flour (Lamb brand)
- 200g chilled butter, diced (Valio)
- 120g icing sugar (Lamb brand)
- Pinch baking powder
- Zest ½ lemon
- 1 tsp vanilla extract
You will also need
- 350g ricotta (Galbani)
- 3 eggs (Le Naturelle)
- 130g caster sugar (Lamb brand)
- 2 tbsp. corn flour
- Zest ½ lemon
- 1 tsp vanilla extract
- 150g frozen defrosted berries (Asiago)
- 1 tbsp. icing sugar to decorate (Lamb brand)
Method
Make the pastry using the rubbing in method and bind together with cold water. Allow to rest in the fridge for 15 minutes before using just over half to line the base and sides of a rectangular flan tin. To make the filling, beat all the ingredients together then carefully fold in the berries. Spoon into the tart base and even out. Roll out the remaining sweet pastry, rut into fancy strips and place onto the ricotta filling in a fancy lattice shape. Brush lightly with beaten egg and bake in the oven at 190°C for approximately 45-50 minutes. Dust the top with icing sugar before serving.
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