Healthier Strawberry & Almond Tart

9 Ingredients

300grams Macro Organic frozen strawberries
2teaspoons vanilla bean paste
1 1/2teaspoons cornflour
2 1/4 cups Woolworths natural almonds kernels
2tablespoons Macro almond spread
1tablespoons extra virgin olive oil
1 free range egg, lightly beaten
750grams Woolworths smooth ricotta
2tablespoons honey

Description

For a healthier dessert that's still a show stopper, you can't go past this sensational strawberry and ricotta tart with a golden almond crust.

Method

Step 1 of 4

Preheat oven to 180℃/160℃ fan-forced. Grease a 25cm (3.5cm deep) round, loose-based fluted tart pan.

Step 2 of 4

Place half of the strawberries, half of the vanilla and 1/4 cup water in a small saucepan over medium heat. Cook, covered, for 5 minutes or until strawberries have softened and released some juice. Mix cornflour and 1 tbs water in a small bowl. Add to strawberry mixture, stirring to combine. Cook, stirring and mashing strawberries, for 5 minutes or until mixture bubbles and thickens slightly. Remove pan from heat. Stir in remaining strawberries. Set aside for 20 minutes to cool completely.

Step 3 of 4

Place 2 cups almonds in a food processor and process for 10 seconds or until a coarse crumb forms. Add almond spread, oil and egg. Process until mixture comes together. Using the back of a metal spoon, press mixture over base and up side of tart pan. Line with baking paper and fill with pastry weights or uncooked rice. Place on a baking tray. Bake for 15 minutes or until edge starts to brown slightly. Remove weights and paper. Bake for a further 15 minutes or until crust is golden. Allow to cool completely.

Step 4 of 4

Place ricotta, honey and remaining vanilla in a large bowl. Fold to combine. Add three-quarters of the strawberry mixture and gently fold to combine. Spoon mixture over base and spread to cover. Spoon over remaining strawberry mixture. Roughly chop remaining almonds and sprinkle over top. Serve.