As it's winter here I've used frozen raspberries but fresh raspberries can be used in the summer.
Makes 1x20cm tart
Sweet Shortcrust Pastry
250 grams ricotta
50 grams icing sugar
75 grams white chocolate, roughly chopped
150 grams raspberries, fresh or frozen (no need to defrost)
Make the tart case:
Line a tart tin with pastry - prick the base with a fork and then cover with baking paper (for best results let the pastry rest for 30 minutes before cooking). Fill with weights and bake in a preheated 170°C oven for 10 minutes. Remove the paper and weights and continue baking until the base is dry and the case lightly golden.
Make the filling:
Beat the ricotta and icing sugar together until amalgamated, then beat in the two eggs. Stir through half of the white chocolate.
Assemble the Tart:
Sprinkle the rest of the chocolate and half the berries across the tart base and then pour over the filling. Dot the rest of the berries randomly over the surface.
Place the tart on a baking tray and return to the oven. Bake until the filing has set - about 30 to 45 minutes.
Let the tart cool slightly before removing from the tin and then let it cool completely before serving.