This is the most delicious dessert. It serves 10-12 and I like to bake it in a long rectangle tart tin with removable bottom. Serve warm with cream.
Shortcrust Pastry
180g plain flour
pinch salt
135g butter
2-3 t cold water
Filling
150g butter
150g sugar
2 eggs
120g ground almonds
100g ricotta
300g raspberries ( I use frozen straight from the freezer)
25g flaked almonds
Method
To make the pastry, combine the flour, salt and butter in an electic mixer on a slow speed just until the mixture comes together. Gradually add the water and and mix until a rough dough forms. Turn out onto a lightly floured surface and knead to combine. Cover in plastic wrap and chill for 30 mins. Preheat the oven to 150 degrees celcius. Roll out the pastry and line a greased 10cm x 35cm rectangular tart tin with the pastry. Bake blind for 25 mins then reduce heat to 100C, remove weights and paper and bake for a further 5 minutes until dry. Set aside to cool.
To make the filling, cream the butter and sugar with electic mixer. Beat in the eggs until combined and stir in the ground almonds. Set aside. Preheat oven to 150 degrees celcius. Crumble the ricotta into the pastry shell and spread thinly over. Using a spatula, cover with the almond filling, sprinkle the raspberries on top, then scatter over the flaked almonds. Bake for 1 hour in the oven, then transfer to a rack to cool before removing from tin.
Delicious
Sharon
