TROPICAL TART WITH RICOTTA, MANGO, KIWI & PAPAYA STRAWBERRY ALMOND CROISSANT PEACH SCONES PEACH, HONEY & ROSEMARY COBBLER STRAWBERRY JELLY POTS
STRAWBERRY MILLE-FEUILLE VEGAN LEMON & BLUEBERRY LOAF ORANGE & RHUBARB LOAF CAKE LEMON DRIZZLE PICNIC POP TARTS KIWI & LIME PIE
★ COVER RECIPE
Recipe by Stockfood, the food media agency.
Tropical tart with ricotta, mango, kiwi & papaya
SERVES 12
For the pastry
125g plain flour, plus extra for dusting
50g ricotta
50g softened butter, plus extra for greasing
100g caster sugar A pinch of salt
For the filling
375g double cream
75g caster sugar
1 vanilla pod; halved and pulp scraped out
15g kaffir lime leaves
1tsp grated lime zest A pinch of salt
125ml milk
3 free-range egg yolks
40g corn flour
2tbsp cashew purée
For the topping
1 mango
2 kiwi fruit
1 papaya
1 Put the flour, ricotta, butter, sugar and salt into a bowl and mix with a round bladed knife, then your hands, until combined into a smooth dough. If necessary, add a little more flour or some cold water. Shape into a ball, flatten, wrap in clingfilm and chill for 1 hour.
2 Preheat the oven to 180°C/Gas Mark 4. Grease a 26cm loose-based tart tin with butter. Roll out the dough on a floured work surface into a round, slightly larger than the tin. Place in the tin and press against the base and sides. Trim off the excess with a knife.
3 Prick the pastry base several times with a fork. Place a sheet of baking paper on top and fill with dried beans or baking beans. Bake for 10 minutes. Remove the baking paper and beans and bake the base for another 10 minutes until golden brown. Leave to cool completely.
For the filling, pour the cream into a saucepan, then add the sugar, vanilla pulp, lime leaves, lime zest and salt. Bring to the boil. In a large, heatproof bowl, whisk the milk with the egg yolks and cornflour. Slowly add about one-third of the hot cream mixture, stirring constantly, then pour back into the saucepan with the remaining
