Mixed berry and ricotta tart

  • 1 hr cooking
  • Serves 10
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Mixed berry and ricotta tart
  • 1 1/3 cup (200g) plain flour
  • 185 gram cold butter, coarsely chopped
  • 1/4 cup (60ml) iced water
  • 500 gram soft ricotta cheese
  • 1/3 cup (80ml) pouring cream
  • 1/3 cup (75g) caster sugar
  • 3 eggs
  • 1 tablespoon finely grated lemon rind
  • 200 gram strawberries, halved
  • 125 gram blueberries
  • 125 gram raspberries
  • 1 teaspoon icing sugar


Mixed berry and ricotta tart
  • 1
    Sift flour into a large bowl and rub in butter until crumbly. Mix in enough of the water to make ingredients just come together. Knead dough lightly on a floured surface until smooth. Flatten pastry slightly and wrap in plastic wrap. Refrigerate 30 minutes.
  • 2
    Grease a 22cm round loose-based fluted flan pan. Roll out pastry on a floured surface or between sheets of baking paper until large enough to line pan. Ease pastry into pan; press over base and side, trim excess pastry. Prick base all over with a fork; refrigerate 30 minutes.
  • 3
    Preheat oven to 200°C.
  • 4
    Place pan on an oven tray, line pastry with baking paper; fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake a further 10 minutes or until browned lightly and crisp. Cool.
  • 5
    Reduce oven to 180°C.
  • 6
    Meanwhile, beat ricotta, cream, caster sugar, eggs and rind in a small bowl with an electric mixer until smooth. Pour mixture into tart shell.
  • 7
    Bake tart about 35 minutes or until filling is just set. Refrigerate until cold.
  • 8
    Just before serving, top tart with berries; dust with sifted icing sugar.


This tart is best made on the day of serving.