Saturday, July 27, 2013

Raspberry Ricotta and White Chocolate Tart

Lucia from Torta di Rose is hosting both editions of Weekend Herb Blogging and this week I've made a dessert that can be enjoyed anytime of the year.

As it's winter here I've used frozen raspberries but fresh raspberries can be used in the summer.

Raspberry, Ricotta and White Chocolate Tart© by Haalo


Raspberry, Ricotta and White Chocolate Tart
Makes 1x20cm tart

Sweet Shortcrust Pastry
Filling:
250 grams ricotta
50 grams icing sugar
2 eggs
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.

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