Berry custard slice

1.Preheat oven to 200°C (180°C fan-forced). Grease and line a 30cmx20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Process flour, ricotta. icing sugar and baking powder until mixture resembles fine crumbs. Add 1 egg and 1 tablespoon cold water; process until mixture forms a ball.

2.Roll dough between sheets of baking paper into a 36x26cm rectangle. Carefully lift pastry into prepared pan. easing into sides. Using a sharp knife, trim excess pastry from edges. Line pastry with baking paper: cover base with dried beans, rice or pie weights. Bake for 15 minutes. Remove weights and paper; bake for 5 minutes more or until just coloured. Set aside to cool for 15 minutes. Reduce oven temperature to 180°C (160°C fan-forced).

3.Whisk extra eggs and egg white in a large jug. Add milk. caster sugar and vanilla; whisk until combined. Pour mixture into cooled pastry shell. Bake for 20 minutes. Sprinkle nutmeg evenly over custard. Bake for 10 minutes more or until a knife inserted at centre comes out clean. Cool to room temperature; chill until cold. Cut into pieces. Serve slice with berries and yogurt.