Lime and Ricotta Tart with Fresh Berries


8 serves
1 hour 30 minutes


Any berry topping will do. We used Blueberries, Strawberries and Raspberries. You can also try mango and passionfruit!

*Please allow additional time to chill the cheesecake.

*Time saving tip: use store bought shortcrust pastry (we used Carême Vanilla Bean Sweet Shortcrust Pastry)




Tart Base
1.5 cups Plain Flour
125g Butter (chilled and chopped)
1/2 cup Icing Sugar
1 Egg Yolk
1-2 Tbsp Chilled Water
Tart Filling
500g Ricotta
1/3 cup Greek Yoghurt
1/3 cup Caster Sugar
3 Eggs
1 Tbsp Lime Zest
1 Lime, juiced
Assortment of Berries
Icing Sugar, to dust


1 Preheat oven to 200C.
2 Process flour, butter and icing sugar in a food processor until it has the consistency of breadcrumbs.
3 Add egg yolk and water, and process to combine until dough binds together. Gently knead only to bring mixture together. Wrap in cling wrap and refrigerate for 30 minutes.
4 Roll pastry until 4mm thick and press into a fluted tart tin with removable base. Cover with baking paper and rice/beans/baking beads, and bake for 10 minutes. Remove paper and then bake for a further 8 minutes or until golden.
5 Set aside to cool slightly, and reduce oven temperature to 180C.
6 While base is cooking, process La Casa Del Formaggio Ricotta, yoghurt, caster sugar, lime zest, lime juice and eggs with an electric mixer until smooth.
7 Pour into tart base and bake for 35 minutes or until just set.
8 Cool slightly and then refrigerate until completely cooled. Serve topped with berries and dust with icing sugar.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!