Ricotta tart with roast strawberries

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How to make Ricotta tart with roast strawberries

  • Yield : 12
  • Prep Time : 1:00
  • Cook Time : 1:05
  • Total Time : 2:05

Ingredients

  • 400g fresh ricotta
  • 80ml (1/3 cup) maple syrup, plus 1 1/2 tbs, extra
  • 2 eggs
  • 1 orange, rind finely grated
  • 1 teaspoon vanilla bean paste
  • 250g small strawberries, hulled
  • 1 tablespoon marsala
  • Greek-style yoghurt, to serve (optional)

Spelt pastry

  • 200g (1 1/4 cups) white spelt flour
  • 80g (1/2 cup) wholemeal spelt flour
  • Pinch of sea salt
  • 80ml (1/3 cup) light extra virgin olive oil
  • 60ml (1/4 cup) maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract

Method

  • Step 1 For the pastry, lightly grease a 2.5cm-deep, round 24.5cm (base measurement) fluted tart tin with removable base. Combine flours and salt in a large bowl. Make a well in the centre. Whisk oil, maple syrup, egg and vanilla in a jug. Add to well and stir to combine. Turn onto a lightly floured surface and knead until just smooth. Roll out to a 4mm-thick disc. Line prepared tin with pastry. Trim excess. Use a fork to prick pastry all over. Place in freezer for 30 minutes to rest.
  • Step 2 Preheat the oven to 180C/160C fan forced. Line the pastry case with baking paper. Fill with pastry weights or rice and bake for 15 minutes. Remove paper and weights or rice. Bake for a further 8-10 minutes or until golden. Set aside to cool.
  • Step 3 Process ricotta, syrup, eggs, rind and vanilla until smooth. Spoon over pastry. Bake for 25 minutes, until just set. Set aside to cool.
  • Step 4 Place strawberries in a baking dish. Drizzle with marsala and extra maple syrup. Roast for 12-14 minutes or until just tender. Set aside to cool. Serve the tart with strawberries and yoghurt.

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