Name: Strawberry, rhubarb and almond tart
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 300 gram sweet short pastry; 250 gram ricotta; 1/2 cup brown sugar; 1 teaspoon cinnamon; 2 tablespoon maple syrup; 3 medium eggs, at room temperature; 140 gram ground almonds; 1 cup strawberries, hulled; 2 rhubarb stalks, cut into small pieces; 1 tablespoon sugar

Strawberry, rhubarb and almond tart

Oh what a star this tart is - a summer dessert made in heaven! By arranging the strawberries and rhubarb so neatly around the top you can really make this into a true showstopper.

Serves 8

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

300 gram sweet short pastry

250 gram ricotta

1/2 cup brown sugar

1 teaspoon cinnamon

2 tablespoon maple syrup

3 medium eggs, at room temperature

140 gram ground almonds

1 cup strawberries, hulled

2 rhubarb stalks, cut into small pieces

1 tablespoon sugar

Method

1.Preheat oven to 190°C. Place an oven tray in to heat.

2.Grease and line a 24cm loose-bottom tart tin with the pastry, pressing it firmly into the fluted edge. Chill for 15 minutes.

3.Whisk together the ricotta, sugar, cinnamon, syrup and eggs. Fold in the almonds and spoon the mixture into the chilled pastry shell.

4.Cut the strawberries in half (or quarters if they’re very big) and arrange on top of the mixture. Scatter the rhubarb in the centre.

5.Bake for 30 minutes, then reduce the heat to 160°C and cook for another 20 minutes or until the centre of the filling has set. Sprinkle over the sugar.

6.Serve warm or cold with yoghurt, cream or ice cream.