Ingredients
Method
1.Sift flour into a large bowl and rub in butter until crumbly. Mix in enough of the water to make ingredients just come together. Knead dough lightly on a floured surface until smooth. Flatten pastry slightly and wrap in plastic wrap. Refrigerate 30 minutes.
2.Grease a 22cm round loose-based fluted flan pan. Roll out pastry on a floured surface or between sheets of baking paper until large enough to line pan. Ease pastry into pan; press over base and side, trim excess pastry. Prick base all over with a fork; refrigerate 30 minutes.
3.Preheat oven to 200°C.
4.Place pan on an oven tray, line pastry with baking paper; fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake a further 10 minutes or until browned lightly and crisp. Cool.
5.Reduce oven to 180°C.
6.Meanwhile, beat ricotta, cream, caster sugar, eggs and rind in a small bowl with an electric mixer until smooth. Pour mixture into tart shell.
7.Bake tart about 35 minutes or until filling is just set. Refrigerate until cold.
8.Just before serving, top tart with berries; dust with sifted icing sugar.
This tart is best made on the day of serving.
Note
