This Berry & Ricotta Tart recipe is a simple variation on a baked cheesecake. You can use any flavour jam you like and if you don’t have any ricotta you can make your own from fresh milk. Make some shortcrust pastry or keep some stored in the freezer – and you have an easy to make delicious dessert that isn’t too sweet.
Sweet shortcrust pastry
250g ricotta cheese
1 egg + 2 egg yolks
3 tbsp sugar
Zest of 1 lemon
4-5 tbsp berry jam of your choice (I used Mixed Berry Jam)
Line the base of a 20cm tart dish with sweet shortcrust pastry. Cover with baking paper and fill with pastry weights (or beans). Blind bake at 180C for 15 minutes. Remove the paper and weights, and cook for a further 5 minutes until lightly golden.
Combine the ricotta, eggs, sugar and lemon zest in a bowl. Spoon into the tart base. Then add the berry jam. The recipe I based this off said to spread it over the top but mine just sank into the ricotta filling, so I swirled the jam through instead.
You can cut strips of pastry and make a lattice design over the top of your tart but I liked the berry ripple look so left it as it was.
Bake for 25-30 minutes at 180C until the filling is firm.