Pastry
1 2/3 cups plain flour
80 g butter, chopped
1/2 cup icing sugar
50
ml milk
1 egg
Ricotta filling
250 g fresh ricottaPreheat oven to 180 degrees. Lightly grease 6 10 cm loose-bottomed tart tins.
1/4 cup caster sugar (less if you prefer)
1/2 tsp
vanilla essence
1/4 cup thin cream
fresh fruit (frozen berries,
defrosted work well)
To make pastry - process flour, butter, and sugar in food processor, or rub butter into flour using fingertips and then add sugar. Mix in milk and egg. Turn dough onto a floured board and form into a smooth ball, wrap in cling-wrap and chill for 30 minutes.
Divide pastry into 6 equal parts and roll out pastry, line the tart tins with pastry, prick bases with fork and chill for 10 mins. Line the pastry shells with baking paper and fill with pastry weights or uncooked rice. Bake for 15 minutes, remove paper and weights and bake for a further 10-15 minutes. Set aside to cool.
For the filling mix together ricotta, sugar, vanilla and cream until smooth, chill until required.
Before serving, fill each tart with ricotta filling and decorate with fresh fruit or defrosted berries.
