Ingredient List

• Sour Cream Pastry:
• 250g plain flour
• 200g chilled butter, roughly chopped
• 125ml sour cream
• 1 egg, beaten
• Ricotta Filling:
• 300g fresh ricotta
• 150g double cream
• 100g cream cheese
• Zest of 1 lime
• 2 freerange eggs
• 100g caster sugar
• Large handful fresh blueberries

On a trip to Tumbarumba last week, a pretty town set among rolling green hills in southern NSW, I came across a funky little cafe called The Nest run by Laura Smit. A former Masonic Hall, it’s attached to a small cinema where you can sit and watch movies while sipping on cafe (or a glass of one of the delicious local wines) and tucking into some of Laura’s freshly baked cakes, tarts and pizzas.

Preheat oven to 180degC.For the pastry: pulse butter and flour in food processor until mixture resembles breadcrumbs.
Add sour cream and egg and pulse until dough just forms a ball. Wrap dough in plastic wrap and refrigerate 20minutes.
Meanwhile combine ricotta ingredients in a bowl and beat to form a thick creamy texture.
Roll out the pastry and bake it blind in a 24cm – 26cm flan/tart tin with removable base for ten minutes. Brush with eggwash then bake another ten minutes until lightly golden.
Pour ricotta mixture into tart shell and top with blueberries. Reduce temp to 170 and bake tart for about 20 mins until set and golden. “Freerange eggs will give it a lovely sunny colour,” says Laura.
Best served warm from oven with yoghurt mixed with real maple syrup and cinnamon or just cream and extra berries.

Tip: Ready made shortcrust pastry works well too.