Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 500grams smooth ricotta
- 1/2 cup pure icing sugar, sifted
- 2teaspoons vanilla bean paste
- 250grams Woolworths mascarpone
- 2 sheets frozen shortcrust pastry, partially thawed
- 1 Calypso mango, peeled, cheeks removed, cut into thick wedges
- 1 yellow nectarine, halved, destoned, cut into thick wedges
- 1 plum, halved, destoned, cut into thick wedges
- 250grams white grapes, cut into small bunches
- 125grams blackberries
Nutrition per serving
2950kJ / 707Cal
2950 Kilojoules or 707 Calories
34% of daily energy intake*
Protein
14.8grams
Fat
41.8grams
Carbs
64.0grams
Sugars
36.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Fresh fruit, ricotta, mascarpone and crumbly pastry make this fruit tart totally irresistible. Serve this colourful treat with a hot cuppa.
Method
Step 1 of 4
Using an electric mixer, beat ricotta, sugar and vanilla in a large bowl until smooth and combined. Add mascarpone and stir to combine. Refrigerate for 2 hours or until ricotta mixture firms up slightly.
Step 2 of 4
Meanwhile, line base and sides of a 11.5cm x 34cm (2.5cm deep) fluted tart pan with a removable base with pastry sheets, slightly overlapping, pressing to seal. Trim excess pastry. Freeze pastry for 20 minutes or until frozen.
Step 3 of 4
Preheat oven to 200°C/180°C fan-forced. Transfer pan to a baking tray. Line with baking paper and fill with pastry weights or uncooked rice. Bake for 15 minutes. Remove weights and paper. Bake for 15 minutes or until pastry is golden and cooked. Set aside to cool completely.
Step 4 of 4
Spoon ricotta mixture into pastry case and smooth top. Top with fruit and serve.
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