Kiwi Ricotta Cheese Tart Recipe

  
 

Pies And Tarts Recipes - Kiwi Ricotta Cheese Tart

Ingredients

  • 575g/1/2 cup blanched almonds, ground

  • 130g/1/2 cup sugar

  • 900g/4 cups ricotta cheese

  • 250ml/1 cup whipping cream

  • 1 egg and 3 egg yolks

  • 15ml/1 tbsp plain flour

  • pinch of salt

  • 30ml/2 tbsp rum

  • grated rind of 1 lemon

  • 30ml/2 tbsp lemon juice

  • 30ml/2 tbsp honey

  • 5 kiwi fruit

FOR THE PASTRY

  • 150g/1 1/4 cups plain flour

  • 15ml/1 tbsp sugar

  • 2.5ml/1/2 tsp each salt and baking powder

  • 75g/6 tbsp butter

  • 1 egg yolk

  • 45-60ml/3-4 tbsp whipping cream

Method:

  1. For the pastry, mix the flour, sugar, salt and baking powder. Add the butter and rub in. Mix in the egg yolk and cream to bind the pastry. Wrap and chill for 30 minutes.

  2. Preheat the oven to 220'C/425"F/Gas 7. On a lightly floured surface, roll out the dough to a 3mm/1/8in thickness. Use to line a 23cm/9in spring form tin. Prick the pastry all over with a fork. Line with crumpled greaseproof paper and fill with dried beans. Bake for 10 minutes. Remove the paper and beans and bake for another 6-8 minutes until golden. Reduce the oven temperature to 180'C/350"F /Gas 4.

  3. Mix the almonds with 15ml/l tbsp of the sugar. Beat the ricotta until creamy then add the cream, egg, yolks, remaining sugar, flour, salt, rum, lemon rind and 30ml/2 tbsp lemon juice. Beat, add the almonds and mix. Pour into pastry case and bake for 1 hour, until golden. Cool and chill. Mix the honey and remaining lemon juice. Halve the kiwis lengthways then slice. Arrange over tart and brush with the honey glaze.