Ricotta tart with balsamic roasted rhubarb
reduced-fat shortcrust pastry
1 individual, just thawed
reduced-fat ricotta cheese
vanilla bean paste
¼ cup(s), (55g)
500 g, (1 bunch), trimmed, cut diagonally into 5cm lengths
1 medium, zested, juiced
1 medium, lightly beaten
- 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.
- 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.
- 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.
- Place the ricotta tart on a serving platter. Top with the rhubarb and cooking juices. Sprinkle with the remaining zest to serve.