Lea Hogg

This is the quickest way to make a simple base for a fruit tart and once it has cooled down to pile it with your favourite fresh fruit in season.  Scatter some nuts, drizzle honey or agave and you will make it again and again.

I use ready made short crust pastry and for the filling you will need:

500g ricotta
200g ground almonds
100g sugar or equivalent in stevia or 4 tablespoons honey  or agave
2 eggs
grated zest of half a lemon
grated zest of half an orange
vanilla
a pinch of salt
[2 extra tablespoons ground almonds and 1 beaten egg]

To decorate: Piles of your favourite fresh fruit, nuts and more honey or agave

Preheat the oven to 180 C.

Put the ground almonds in a large bowl

Add the honey or agave or sugar or stevia and a pinch of salt

Add the citrus zest and vanilla

Add the eggs

Add the ricotta

Use a fork to mash the ricotta and combine the ingredients together.  Keep the mixture aside.

Scatter some ground almonds on a baking tray covered with baking paper.

Place the ready made pastry on top of the baking tray and scatter some more ground almonds [to avoid sogginess]

Place the ricotta mixture over the top of the pastry

Spread the ricotta mixture over the top leaving 3 cm around the edge of the pastry

Beat an egg to brush the edges and top of the pastry.

Brush the edge of the pastry with beaten egg.

Seal the edges of the pastry and brush with beaten egg.

Bake in a preheated oven at 180C for 45 minutes

Ready to eat or pile up with fruit, nuts and drizzle with honey or agave

I use Irkotta by Hanini