1 cup (250 mL) all- purpose flour
½ cup (125 mL) whole wheat flour
1 cup (250 mL) ground almonds
1/3 cup (75 mL) icing (confectioners’) sugar
¼ cup (60 mL) unsalted butter, chopped
2 eggs, lightly beaten
1 tbsp (15 mL) water
¾ cup (175 mL) ricotta cheese
1 tsp (5 mL) vanilla
2/3 cup (150 mL) caster (superfine/berry) sugar
½ cup (125 mL) evaporated 2% milk
¾ cup (175 mL) raspberries
¾ cup (175 mL) blueberries
Icing (confectioners’) sugar to dust
Sift flour into a medium sized bowl; add almonds and icing sugar. Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Make a well in the center, add the eggs and water and mix with a fork, until the mixture starts to come together. Gather the dough and put onto a lightly floured surface. Knead 3-4 times to form a ball.
Divide pastry in to two balls and roll each out on a lightly floured board. Using a 3-inch (8 cm) cookie cutter or glass, cut pastry to fit into tart tins, and prick the bases and sides with a fork. Refrigerate for 30 minutes. Preheat oven to 350°F (180°C). When ready, bake shells for 8 minutes.
While the shells are baking, process the ricotta, vanilla, eggs, sugar and evaporated milk in a food processor until smooth.
Place 3-4 berries in each tart. Pour filling mixture over the berries to just below edge of tart shell. Bake for 25-30 minutes, or until filling is just set - the top should be soft, but not too wobbly. Cool. Top with the remaining berries and dust with a little icing sugar and serve.
Makes 12-18 servings.
Fat: 11.4 g
Sodium: 54.2 mg
Carbohydrate: 22.6 g
Fibre: 2.6 g
Protein: 7.1 g