Serves 6-8 Recipe: Paul Morgan. Image: Keith Powditch. Location: Can’t Boil An Egg Cook Academy. 1 hour preparation time, 40 minutes cooking time (or until set), and 1 hour chilling time Ingredients 200g ricotta 1tsp vanilla essence 2 eggs 160g caster sugar 125ml double cream 60g raspberries 80g blueberries Icing sugar for dusting For The Pastry (alternatively, use bought ready-to-roll sweet packet pastry) 250g plain flour (plus extra for rolling) 50g icing sugar 1 egg 120g butter Enough cold water to bind
Method To make the pastry: Put flour, icing sugar and butter into food processor and ‘crumb’ Add egg and mix, then bind with cold water as required (be careful not to over mix!) Pre-heat oven to 180ºC/350ºF/Gas Mark 4 Roll-out pastry and line pie dishes/tins. Blind-bake tart bases for 8-10 minutes Mix ricotta, vanilla essence, eggs, sugar and cream in food processor until smooth Very carefully, stir berries into the mixture Spoon filling into bases and bake for 25-30 minutes or until filling sets. Leave to chill Dust tarts with icing sugar to finish and serve in a Chinet plate/bowl Chinet is microwave safe – so suitable for reheating meals in a microwave. Not suitable for oven use. Huhtamaki has teamed-up with chef Paul Morgan and developed this tasty pie recipe.