ri­cotta fruit tart

taste.com.au - - WEEKEND -

serves 12

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.

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