Mulberry and Ricotta Amandine Tart

Mulberry and Ricotta Amandine Tart

Adam and I, went to friend’s place for dinner last night and I was charged with making the dessert. After racking my brain for something special and easy to transport, I settled on making a variation on the traditional French ‘amandine tart’. My version uses fresh ricotta as an alternative to the usual thickened cream in an amandine tart and I added a few of the bountiful black mulberries, available on the farm at present.

Mulberry and Ricotta Amandine Tart

Although, I used mulberries (a rare ingredient to source unless you happen to have a mulberry tree in your garden), you can happily substitute most summer fruits as long as they are not too watery. Cherries, strawberries, raspberries and blueberries are all traditional ingredients for an amandine tart.

Don’t be afraid to give this tart a go, it tastes heavenly and is dead easy to make … you are certain to wow both family or friends.

Makes 8 serves

Crust Ingredients
85 grams softened butter
1¼ cups plain flour
⅓ cup sugar
good pinch salt
a little water

Filling Ingredients
3 eggs
125 grams ricotta
140 grams sugar
1 teaspoon of vanilla extract
½ cup almond meal
¼ cup plain flour

250 grams mulberries (approximately)
sliced or slivered almonds
icing sugar

1. Mix all the crust ingredients in a bowl and work them together with your fingertips. Depending on the softness of the butter, the ingredients are unlikely to come together as a solid ball of dough, so add a little water at a time until a solid ball is formed (approximately 2 to 3 teaspoons should be sufficient).
2. Set aside dough and butter a 22 cm tart tin. The tart tin should be the style with a removable bottom.
3. Take small amounts of the dough at a time and gentle work it into and over the tart tin’s surface, so it forms a smooth thin layer.

  • The crust for this tart is very short so it is almost impossible to roll – trust me, dabbing the dough into the tin will work if you are careful and take your time.

4. Place the tart shell into a pre-heated oven at 170° C and bake for 8 minutes.
5. Whilst the shell bakes, commence working on the filling. Place eggs into a bowl and whisk momentarily before adding the ricotta, sugar and vanilla. Whisk for 2 minutes until smooth and well incorporated, then gently add the almond meal and flour.
6. Once the shell is par-cooked, remove from oven and gently pour the filling into the internal cavity, before studding the entire surface with the mulberries. Return to the oven and bake for a further 25 minutes.

7. At the 25 minute mark, remove the tart from the oven (it should be lightly golden), scatter the surface with the sliced almonds and return to the oven for a further 10 to 15 minutes.

  • If the edges of the tart casing are heavily browned, take some aluminium foil and cover the outer surface to prevent further browning and burning.

8. The tart is cooked when the almonds have turned a light golden colour. Remove from oven and allow to cool completely before attempting to remove from the tin.
9. To serve, sprinkle with icing sugar and slice.