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Ricotta Tart with Raspberry Coulis

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!

Notes

I use frozen berries for sauces because they are generally cheaper and have a good flavour. If you want to use fresh berries then by all means do so.

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Angus Hughson

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Ricotta Tart with Raspberry Coulis.

 
 

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