for 8 pieces

Base

200 g	white flour
50 g	sugar
1 pinch	salt
50 g	butter, cut into pieces, cold
80 g	ricotta
1	egg, beaten
1	organic lemon *-*

Filling

150 g	white chocolate, finely chopped
250 g	mascarpone
1 dl	milk
2 tbsp	icing sugar
2 dl	full cream, beaten until stiff

Tart

150 g	raspberry
150 g	blueberry

How it's done

Base

Mix the flour, sugar and salt in a bowl. Add the butter and rub by hand to form a crumbly mixture. Add the ricotta, egg, lemon zest and juice, mix quickly to form a soft dough – do not knead, press flat. Roll out the dough between two sheets of baking paper, transfer to the tin along with the bottom sheet of baking paper, creating a rim approx. 2 cm high around the edge. Prick the base firmly with a fork, refrigerate for approx. 30 mins.

To blind bake

Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.

Filling

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Combine the mascarpone, milk and icing sugar, stir in the chocolate. Fold the cream into the chocolate mixture, spread over the base, smooth down a little.

Cover the tart and leave to set in the fridge for approx. 2 hrs.

Tart

Remove the tin frame, arrange the berries on top of the filling.

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