Ricotta tart with balsamic roasted rhubarb
6
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
Unusual for a dessert, the balsamic vinegar makes this a tasty dish – a perfect way to end a dinner party.
Ingredients
Reduced-fat shortcrust pastry
1 sheet(s), just thawed
Reduced-fat ricotta cheese
500 g
Vanilla bean paste
1 tsp
Caster sugar
¼ cup(s), (55g)
Rhubarb
500 g, (1 bunch), trimmed, cut diagonally into 5cm lengths
Balsamic vinegar
1 tbs
Orange(s)
1 medium, zested, juiced
Egg(s)
1 medium, lightly beaten
Instructions
1
Preheat oven to 200°C. Use a rolling pin to roll pastry out to 3mm thick. Line a 23cm round fluted tart tin with removable base with pastry. Use a small knife to trim excess pastry. Use a fork to prick the base. Place on a baking tray. Bake for 12-15 minutes or until lightly golden. Remove from oven. Reduce oven to 160°C.
2
Meanwhile, combine the ricotta, egg, vanilla and 2 tablespoons sugar in a medium bowl. Spoon the ricotta filling into the pastry case and smooth the surface with the back of a spoon. Bake for 30 minutes or until just set. Set aside for 10 minutes before placing in the fridge to chill.
3
Meanwhile, line a baking tray with baking paper. Scatter rhubarb over the prepared tray. Drizzle with the balsamic and 1 tablespoon orange juice. Sprinkle with remaining sugar and half the zest. Bake for 10-15 minutes or until tender but still holding its shape. Set aside to cool completely.
4
Place the ricotta tart on a serving platter. Top with the rhubarb and cooking juices. Sprinkle with the remaining zest to serve.
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