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Strawberry and ricotta tart


  • 1 x 28cm sweet pastry pie crust
  • 250g ricotta cheese (Benna)
  • 180g cream cheese (President)
  • 170g caster sugar
  • Zest of a lemon
  • 1 vanilla pod
  • 2 eggs
  • ¼ tsp nutmeg
  • Pinch of salt
  • Fresh strawberries


Beat together the ricotta, cream cheese, sugar, zest and scraped vanilla seeds until smooth. Whisk in the eggs, nutmeg and salt. Pour the mixture in the pie case and bake for 30 minutes in a pre-heated oven temp 175⁰c. Take off from the oven and allow cooling completely. Decorate with fresh strawberries. Melt the strawberry jam in a small sauce pan and brush over the strawberries to glaze.

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