Blanco BOSE610PX Instruction Manual page 29

Preheat oven 170-180 'C on Bottom Element and Fan.
Ingredients:
Pastry
125g butter, chilled and cubed
1 egg lightly beaten
1/3 cup icing sugar
½ cup group almonds
1 ½ cup plain flour
Method:

Grease a 26cm tart tin

Place flour, icing sugar, almonds and butter into a food processor and process until mixture
just comes together. Alternately rub the butter into the dry ingredients until it resembles fine
breadcrumbs, add egg and stir until the mixture comes together.

Turn onto a floured surface and gather into a ball. Wrap in plastic wrap and refrigerate for 30
minutes.

Roll out the pastry between two pieces of baking paper. Roll out to fit the base and sides of
the tin. Trim away any excess pastry and refrigerate pastry case for 30 minutes.

Mix ricotta, vanilla, egg, sugar and cream in a food processor until smooth.

Fill chilled pastry case with ricotta mixture and sprinkle berries gently over filling.

Place in preheated oven for 30-35 minutes

Cool and dust with icing sugar to serve.
NOTE: Pastry will make enough for two cases. Either bake both cases and leave in an
airtight container for up to a week, or freeze half the uncooked dough for up to two
months.
29
Berry and Ricotta Tart
Filling
200g fresh ricotta
½ cup cream
2 eggs
2/3 cup castor sugar
½ cup raspberries
½ cup blueberries
1 teaspoon vanilla extract