Fonterra Food Services
Roasted Strawberry and Ricotta Tart
450g plain flour
250g almond meal
125g chilled Western Star Butter, cubed
50ml chilled water
2 eggs, separated
200g Perfect Italiano Ricotta
80g mixed berries
2 punnets strawberries, hulled
10g Western Star Butter, extra, melted
2 tblsp raw sugar
Western Star Salted ButterPerfect Italiano Ricotta
Place flour, 75g almond meal and Western Star Butter in a food processor and pulse until mixture resembles breadcrumbs. Add water and blend until pastry just comes together.
Roll out dough into a 33cm circle and transfer to a lined baking tray.
Combine egg whites, remaining almond meal, Perfect Italiano Ricotta and mixed berries and spread evenly over base of pastry, leaving a 5cm border. Arrange strawberries over ricotta layer and brush lightly with butter.
Turn overhanging pastry over the strawberries and crimp decoratively. Brush with egg yolk and sprinkle with raw sugar. Bake at 200°C for 30-35 minutes or until golden. Serve warm with ice cream.
Tip :
Do not overcook this tart as the strawberries will collapse.
You can also use other seasonal fruit for this recipe including blood plums, apricots or nectarines.

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