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Ricotta Tart with Raspberry Coulis

Recipe submitted by jackicam

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Ricotta gives a lighter texture to this cheesecake type dessert - which makes it even yummier because you can eat more! I sometimes serve it with baked figs, pinenuts and honey, or simply with a fruit sauce - in this case it's with raspberries. It really is scrummy!

Serves 12

Ingredients

Pastry:
190g self raising flour
150g plain flour
60g almond meal - or any nut meal you like
100g (1/2 cup) firmly packed brown sugar
190g cold butter - chopped
1 egg - lightly beaten
3 tspn cold water
Filling:
150g caster sugar
300g ricotta
300g cream cheese
1 tsp vanilla extract
4 eggs
3 extra yolks
A little lemon juice
Icing sugar to dust top
Nutmeg for dusting top
raspberry coulis:
300g frozen raspberries - thawed. (or fresh ones if you must)
2 tbsp icing sugar

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Method

Pastry:
Put all ingredients in a food processor until just combined.
Form into a flattened ball, cover with pastry and refrigerate 1/2 hour.
Preheat the oven to 160°C.
Press the chilled pastry into a greased 24cm springform tin going right up to the top.
Filling:
Beat together the ricotta, cream cheese and caster sugar til smooth.
Gradually mix in 4 lightly beaten eggs and extra yolks and lemon juice
Beat til thick and creamy but DON"T OVERBEAT
Pour into prepared tin with the pastry
Bake for 1 hour
When cooled, dust with icing sugar and nutmeg.
Raspberry Coulis:
Push raspberries through a sieve or strainer, reserving the juice and pureed bits from under the sieve and discard the residue in the strainer.
Add the sifted icing sugar and beat with a spoon til the icing sugar has melted in with no lumps.