Sugar tart with strawberry, raspberry, blackberry and ricotta
Special recipe for the Silly Scotch
French cuisine / Season : throughout the year
Category : Dessert
300 g ricotta
200 g mascarpone
120 g sugar
30 g flour strawberries,
raspberries and blackberries to garnish
1 / Prepare the pastry and use it to fill a pastry dish. Cut off the remaining pastry at the edges. Place a sheet of grease-proof paper on the pastry and fill with baking beans. Bake for 10 minutes at 180°C in a pre-heated oven.
2 / Beat the eggs and the sugar together for 5 minutes. Blend the ricotta and the mascarpone. Grate the lemon peel, juice the lemon and add to the cheese. Sieve the flour and add to the cheese mixture. Pour into a piping bag.
3 / Remove the greaseproof paper and the beans from the baking tin. Pipe the cheese mixture onto the pastry. Bake for 30 minutes at 180°C in a pre-heated oven.
4 / Allow to cool down for at least two hours before decorating with the fruits.