This is a fast to make, lazy dessert which topped with a few colourful ingredients looks very impressive. The flavours work very well and a small piece will make a refreshing, delicious ending to a picnic, bbq or Sunday lunch.
Ingredients (serves 8-10)
- 1 packet of rolled puff pastry
- 250g ricotta cheese
- 200g mascarpone cheese
- 150ml double cream
- 100g caster sugar
- Zest of 1 lime
- Juice of ½ lime
- 1 tbsp vanilla extract
- 1 egg yolk
- 1 tsp cinnamon
- ½ jar of Opies mango and passion fruit compote
To serve:
- A small handful of pistachios, mint or other edible leaves or flowers (optional)
Method
Preheat the oven to 1800C.
Unroll the puff pastry and put it on a lined baking sheet. Use a small knife to mark a border of about 1 ½ cm all round and a fork to prick the pastry all over within the border.
Whisk the egg yolk with 1 tbsp of cold water and use a brush to apply all over the pastry. In a small bowl, mix 1 tbsp of the sugar with the cinnamon and use that to sprinkle the border only.
Bake the tart for 25-30 minutes until golden, puffed up and cooked underneath.
In a large bowl, whisk with the help of an electric handheld mixer the ricotta cheese, mascarpone, double cream, the rest of the sugar, 2 tbsp of lime juice, half the lime zest and vanilla.
In another bowl, mix the compote with the remaining lime juice and zest.
When the pastry has cooled, use the cheese cream to spread onto the tart base and top with the compote. Use a fork to create a ripple effect on the tart and finish with a few pistachios, mint or other leaves or flowers.