Ricotta berry tart

“This pretty sweet treat is so easy to whip up that the hardest part is waiting for the pastry to defrost!” – Nabula El Mourid

Serves: 4 | Prep: 15 minutes | Cook: 30 minutes

250g ricotta

2 tbsp honey

1 tsp ground cinnamon

½ tsp vanilla extract

200g mixed berries (fresh or frozen)

1 tbsp cornflour (cornstarch)

1 tbsp soft brown sugar

27 × 36 cm sheet butter puff pastry, thawed

1 egg, beaten (for egg wash)

sea salt

icing (confectioners’) sugar, for dusting

Preheat the oven to 200°C and line a baking tray with baking paper.

Mix the ricotta, honey, cinnamon, vanilla extract and a pinch of salt together in a bowl until smooth.

In a separate bowl, toss the berries with cornflour and brown sugar.

Lay the puff pastry on the baking tray. Spread the ricotta mixture evenly over the pastry, leaving a 2cm border around the edges. Scatter the berry mixture on top of the ricotta mixture. Fold the edges of the pastry up, creating a rustic border. Brush the edges with beaten egg.

Bake for 25–30 minutes, or until the pastry is golden and crisp.

Allow the tart to cool slightly before dusting with icing sugar.

Hints: Use mixed berries, like raspberries, blackberries and blueberries, for a variety of flavours and textures. If using frozen berries, thaw them first and drain (and retain) the excess juice to avoid a soggy tart. Heat the juice in a small saucepan over medium heat for 10 minutes to reduce it, then serve it with the tart.

Serve warm with a dollop of whipped cream or vanilla ice cream for an extra indulgence.

This is an edited extract from The Weekly Grocery Shop by Nabula El Mourid, published by Hardie Grant Books. 📷 Rob Palmer, illustrations by Evi O Studio.