TROPICAL TART WITH RICOTTA, MANGO, KIWI & PAPAYA STRAWBERRY ALMOND CROISSANT PEACH SCONES PEACH, HONEY & ROSEMARY COBBLER STRAWBERRY JELLY POTS STRAWBERRY MILLE-FEUILLE VEGAN LEMON & BLUEBERRY LOAF ORANGE & RHUBARB LOAF CAKE LEMON DRIZZLE PICNIC POP TARTS KIWI & LIME PIE
★ COVER RECIPE
Tropical tart with ricotta, mango, kiwi & papaya
SERVES 12
For the pastry
125g plain flour, plus extra for
dusting
50g ricotta
50g softened butter, plus extra
for greasing
100g caster sugar
A pinch of salt
For the filling
375g double cream
75g caster sugar
1 vanilla pod; halved and pulp
scraped out
15g kaffir lime leaves
1tsp grated lime zest
A pinch of salt
125ml milk
3 free-range egg yolks
40g cornflour
2tbsp cashew purée
For the topping
1 mango
2 kiwi fruit
1 papaya
1 Put the flour, ricotta, butter, sugar and salt into a bowl and mix with a round-bladed knife, then your hands, until combined into a smooth dough. If necessary, add a little more flour or some cold water. Shape into a ball, flatten, wrap in clingfilm and chill for 1 hour.
2 Preheat the oven to 180°C/Gas Mark 4. Grease a 26cm loose-based tart tin with butter. Roll out the dough on a floured work surface into a round, slightly larger than the tin. Place in the tin and press against the base and sides. Trim off the excess with a knife.
3 Prick the pastry base several times with a fork. Place a sheet of baking paper on top and fill with dried beans or baking beans. Bake for 10 minutes. Remove the baking paper and beans and bake the base for another 10 minutes until golden brown. Leave to cool completely.
4 For the filling, pour the cream into a saucepan, then add the sugar, vanilla pulp, lime leaves, lime zest and salt. Bring to the boil. In a large, heatproof bowl, whisk the milk with the egg yolks and cornflour. Slowly add about one-third of the hot cream mixture, stirring constantly, then pour back into the saucepan with the remaining cream mixture.
5 Simmer over a gentle heat, stirring constantly, for about one minute until thickened. Strain through a sieve into a bowl. Add the cashew purée and stir to dissolve in the hot mixture. Pour into the pastry case, spread level and leave to cool.
6 For the topping, peel the mango, cut the flesh from the stone and chop into sticks of different sizes and widths. Peel the kiwis and cut them into thin slices, then into triangles. Peel the papaya, cut in half and remove the seeds with a spoon. Cut the halves into thin slices, then into narrow triangles.
7 Carefully remove the tart from the tin and arrange on a serving plate. Decorate the top with
