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–+ servings

Whipped Vanilla-Lemon Ricotta Tart with Fruit

Author Danijela Armitage
Serving Size: 12
Rating:
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Ingredients:  

Gluten-free pie crust

  • 1 ½ cup almond flour
  • 1 cup plain gluten-free flour
  • Pinch of salt
  • ¼ cup melted unsalted butter
  • 2 Tbsp runny honey
  • 1 egg

Whipped ricotta filling

  • 500 g soft ricotta cheese
  • ¼ cup runny honey
  • 1 vanilla bean
  • Zest of a medium lemon (approx. 1 Tbsp)

Fruit topping

  • 1 cup mixed fresh berries (e.g. blueberries, raspberries and strawberries)
  • 4-5 apricots
  • 2 large fresh mint leaves

Method:

Prepare the tart crust

  • Preheat the oven to bake 180 degrees celsius. Grease a non-stick 23cm loose base quiche or tart tin with butter.
  • In a mixing bowl, combine the almond flour, gluten-free flour and salt. Mix together. Add melted butter and the first measure of runny honey (2 Tbsp). Mix until crumbly.
  • Whisk the egg and add to the crumbly mixture. Mix until a dough forms.
  • Press dough into the quiche tin, taking time to get it nice and even. Prick holes with a fork into the base.
  • Bake for 10-11 minutes. Keep an eye on it over the last few minutes as the top can quickly burn. Once cooked, remove from the oven and let cool for ten minutes before very CAREFULLY removing from the tart tin (it's delicate!). I do this by pushing up the bottom so the side is released, then sliding a wide spatula between the tart case bottom and the crust to release it.

Prepare the ricotta filling

  • Scrap out seeds from vanilla bean. To do this, run a small knife down the middle of the pod (only slice through one side of the skin), and use your fingers to pull open the flesh. Then, using your knife again, scrape the seeds away from the inside of the pod - as you do this they should easily build up on the knife blade.
  • In a food processor, blend the ricotta for a few minutes. Add the remaining honey (¼ cup), seed of the vanilla bean and lemon zest until smooth.

Assemble the tart

  • Slice apricots in half, remove and discard the pit, then slice apricots into wedges.
  • Once the tart base has fully cooled, arrange the wedges in a single circular layer across the bottom, as well as up the sides of the tart.
  • Spoon the ricotta onto the middle of the tart and smooth to cover the apricots on the bottom of the base. Slice the strawberries (if using), and then arrange berries overtop. If you have mint handy, finely chop a few leaves as a garnish.
  • Place the tart in the fridge for a few hours for the ricotta to firm.