ricotta fruit tart
600g fresh ricotta 60g (2 tbs) pure maple syrup 2 tsp natural vanilla extract 12⁄ tsp ground cinnamon (optional) 3 tamarillos (approx. 250g), peeled, sliced 3 figs (approx. 120g), halved 1 pomegranate, seeds only
45g ( 12⁄ cup) quinoa flakes 60g ( 12⁄ cup) almond meal 75g ( 12⁄ cup) plain flour 55g ( 13⁄ cup) wholemeal plain flour 100g butter, chilled, cubed 1 egg 2-3 tsp cold water
1 Preheat oven to 180°C/160°C fan forced. Grease a round 22cm (base measurement) fluted loose-based tart tin. 2 To make pastry, place quinoa flakes in a food processor and process until finely chopped. Add almond meal, flours and butter, and process until mixture resembles fine breadcrumbs. Add egg and water, and process until mixture just comes together. 3 Turn pastry onto a large, lightly floured sheet of baking paper or a lightly floured work surface. Use a rolling pin to roll out pastry to 2-3mm thick. Drape pastry over rolling pin, gently remove baking paper, and ease pastry into tart tin. Gently press pastry into the side, repairing any splits. Trim overhanging edges with a knife. Place pastry in the fridge for 10 minutes to firm. 4 Line pastry with baking paper and fill with baking weights or rice. Place tin on a baking tray and bake for 10-15 minutes. Remove the baking paper and weights. Bake for a further 10-15 minutes or until lightly golden. Set aside to cool completely. 5 Place ricotta, syrup, vanilla and cinnamon, if using, in a food processor or high-powered blender and process until smooth and creamy, pausing to scrape down sides of bowl with a spatula. 6 Transfer ricotta mixture to pastry case and spread evenly with a spatula. Arrange the tamarillos, figs and pomegranate seeds over the filling just before serving.