Rhubarb, Strawberry and Ricotta Tart

🧂 Ingredients

• 145 g of unsalted butter

  at room temperature
• 75 g of icing sugar

  sifted
• ¼ cup of ground almonds
• ¼ teaspoon of salt
• ¼ teaspoon of vanilla extract
• 1 large egg

  at room temperature
• 245 g of plain flour

  all-purpose
• 150 g of rhubarb

  roughly chopped
• 50 g of brown sugar
• juice of half a lemon
• 200 g of ricotta
• 55 g of caster sugar
• 1 egg
• 1 teaspoon of vanilla extract
• 300 g of strawberries

  sliced
• icing sugar

Instructions

• 1 To make the tart dough, place the butter in a large food processor bowl fitted
  with a metal blade. Process until smooth and creamy, scraping down the sides
  with a rubber spatula as needed.
• 2 Add the icing sugar and process until well blended.
• 3 Add the ground almonds, salt, vanilla and process until smooth, scraping down
  the sides of the bowl as necessary.
• 4 Add the flour and pulse the mixture until it just starts to form a ball and
  stop. Remove the mixture from the food processor bowl and place onto cling film
  and form into two flat discs. Wrap each disk separately and refrigerate for at
  least 4 hours, you can freeze the 2nd dough disk to use another time.
• 5 Once chilled, remove the dough from the refrigerator and roll out between 2
  sheets of baking paper until 3mm thick.
• 6 Carefully place the dough into a 24cm tart tin and press the dough against the
  bottom and edges of the tin to ensure it is well fitted. If the dough cracks or
  splits simply patch with additional pastry. Trim the top of the tart – the
  easiest way to do this is to roll the rolling pin over the top of the tart case
  which will trim the edges neatly.
• 7 Refrigerate for at least 30 minutes and repeat with the second portion of dough.
• 8 Preheat the oven to 180 degrees celsius (350 Fahrenheit) and line the tarts with
  baking paper and add dried beans or pastry weights and bake for 20 to 25 minutes
  until lightly coloured.
• 9 Set aside while you make the filling.
• 10 To make the filling combine the rhubarb, brown sugar and lemon juice in a
  saucepan and place over a medium high heat. Bring to a boil and cook until the
  rhubarb has broken down, between 5 to 10 minutes. Set aside to cool.
• 11 Preheat the oven to 180 degrees celsius (350 Fahrenheit) and combine the
  ricotta, caster sugar, egg, vanilla extract and cooled rhubarb in a food
  processor and process until smooth.
• 12 Pour the mixture into the tart base and bake for 15 minutes, or until set.
• 13 Once cooled, top with the sliced strawberries and dust with icing sugar.

Nutrition Info