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.




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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