Sweet Strawberry And Whipped Vanilla Ricotta Tart

Updated at: Thu, 17 Aug 2023 04:43:25 GMT

Step 1

Preheat the oven to 190°C and grease a 23cm removable bottom tart tin with butter. To make the base, combine the almond meal and coconut flour in a large bowl (you may want to pass these through a sieve if they are clumpy). Add in the salt.

Step 2

Pour in the melted butter and stir to combine, then add in the beaten egg. Combine to form a dough, using your hands if needed.

Step 3

Press the dough into the tart tin, working it up the sides all the way to the top. If gaps appear, simply patch up with dough. When smoothed out, prick the base about 5-7 times with a fork.

Step 4

Place a sheet of baking paper over the top and pour in pastry weights or uncooked rice or legumes to weigh it down.

Step 5

Blind bake (with the pastry weights) for 10-15 minutes, then take it out and carefully remove the weighted baking paper. Place back in the oven for 5-7 minutes until golden brown. Remove from the oven and leave to cool completely. Do not skip this step.

Step 6

When the base is completely cooled to room temperature, prepare the filling. To make the filling, place the ricotta, vanilla bean, lemon zest and sweetener in a bowl and whisk with electric beaters for about 4 minutes until fluffy.

Step 7

Spread into the cooled base and top with sliced strawberries. Serve.

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