Ingredients
- 500g shortcrust pastry
- For The Pastry Cream:
- 4 egg yolks
- 100g caster sugar
- 25g plain flour
- ½ tsp vanilla extract
- 350ml whole milk
- For The Filling:
- 500g ricotta
- 25g plain flour
- 1tsp vanilla extract
- zest of 1 large orange
- 3 large egg whites
- 70g caster sugar
- For The Blueberry Topping:
- 400g blueberries
- 1tbsp cornflour
- honey (optional)
- You Will Need:
- a 26cm fluted tart tin, oiled
Instructions
- Heat the oven to 200C. Roll out the pastry and use to line the tin. line with foil and baking beans and bake for 20 mins. Remove the foil and beans and cook for a further 5 mins until golden. Set aside to cool. Reduce the oven to 150C.
- To make the pastry cream, in a bowl whisk the egg yolks and sugar until light and thick, then stir through the flour. Put the vanilla and milk into a small pan and bring just to the boil, then gradually pour into the egg mixture, whisking continuously. Return to the pan and stir over a low heat until it just comes to the boil. Cook for 2-3 mins until thickened. allow to cool.
- Whizz the pastry cream, ricotta, flour, vanilla and orange zest in a processor until smooth.
- Put the egg whites into a clean bowl and whisk until soft peaks have formed. Slowly add the sugar and keep whisking. Fold a third of the egg whites into the ricotta mixture then carefully fold in the rest a spoonful at a time.
- Spoon the mixture into the tart case and bake for 35-40 mins. Turn off the oven, open the door and leave to cool for 2 hrs, then transfer to the fridge.
- Put the blueberries in a pan and cook gently for 5-7 mins or until they pop. Mix the cornflour with 1tbsp water and stir through the blueberries to thicken. Set aside to cool. Add a tbsp or so of runny honey to sweeten the blueberries, if liked. Spoon over the cooled tart.
