The recipe for this delicious tart was given to me by Laura Smit who runs a funky little cafe called The Nest in Tumbarumba, a pretty little town set among rolling green hills in southern NSW. 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.
- Sour Cream Pastry
- plain flour - 250g
- chilled butter - 200g, rougly chopped
- sour cream - 125ml
- egg - 1, beaten
- Ricotta Filling
- fresh ricotta - 300g
- double cream or thickened cream - 150g
- cream cheese - 100g, softened
- lime - 1, zest only
- eggs - 2, organic or free range
- caster sugar - 100g
- blueberries - large handful
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 (except for blueberries) 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 minutes until set and golden. "Free range 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.