Kathy Tsaples Sweet Greek Shop Ricotta Tart

Kathy Tsaples Sweet Greek Shop Ricotta Tart. This is a deliciously sweet, aromatic and soft tart. It is amazing served slightly warm, but is just as good cold.

Bake this recipe at home and tag your creation with @sweetgreekshop or visit the Sweet Greek Shop located in the Prahran Market, Melbourne.

The original recipe in Sweet Greek Life makes 12 individual tarts, I have included the modifications in the recipe below.

Ingredients
125g unsalted butter, plus extra for greasing, room temperature
the tart tin
275g caster sugar
Zest of 1 lemon
1 tsp vanilla extract
4 eggs, separated
2 cups almond meal
2 tbsp cornflour (gluten-free if preferred)
500g ricotta, room temperature
pinch of salt
½ cup blueberries
½ cup raspberries, or sour cherries if in season
½ cup flaked almonds
½ cup icing sugar, for dusting

Preheat the oven to 180°C/160°C fan-forced.
Generously butter a 25cm tart tin (or if making smaller tarts, 12 × 12 cm little tart tins) with a loose base and set aside.

With the paddle of an electric stand mixer, beat together the butter, sugar, lemon zest and vanilla. Continue to beat until the mixture is light, pale and fluffy. Scrape down the sides every so often.

Add the egg yolks one at a time, then add the almond meal and cornflour.
When well-combined, stop the mixer and gently fold in the ricotta, mixing thoroughly to form a creamy texture. Preferably by hand, but you can use the mixer if necessary.
In a clean bowl, beat the egg whites with the salt until soft peaks form. Gently fold 1/3 of the egg whites into the ricotta mixture. Continue with the rest of the mixture, until it is all combined.

Spoon the mixture into the prepared tin/tins, smooth the top, sprinkle with the blueberries and sour cherries, followed by the flaked almonds.
Bake for approximately 1 hour and 10 minutes (or 30 minutes for the individual 12cm tarts). Test with a skewer.

If it comes out clean the tart is ready. Remove from the oven and leave to cool.
Once cooled, remove from the tin and dust with icing sugar to serve.