There is no doubt that this Mixed Berry and Ricotta Tart is a MUST-BAKE! Mouthwatering, this tart is the perfect treat for any special occasion!

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  • Serves: 10
  • Prep + Cook: 1 hour 15 minutes (+ refrigeration)
Metric | Imperial Measurement Conversions


1 1/2 cups (225g) plain flour

1/3 cup (75g) chilled coconut oil

2 tablespoons sesame seeds, toasted lightly

1/3 cup (80ml) iced water

500g soft ricotta cheese

1/3 cup (95g) Greek-style yoghurt

1/3 cup (75g) Natvia

3 eggs

1 tablespoon finely grated lemon grind

2 teaspoons Natvia, extra

200g strawberries

125g blueberries

125g raspberries



  1. Process flour, coconut oil and sesame seeds until combined. With the motor operating, pour in enough of the water until mixture jut comes together. Knead dough lightly on a floured surface until smooth. Shape pastry into a disc; wrap in plastic wrap and refrigerate for 30 minutes.
  2. Grease a 24cm (9 1/2in) round loose-based fluted tart tin. Grate chilled pastry into tin; press ver base and side. Prick base all over with a fork. Refrigerate for 30 minutes.
  3. Preheat oven to 200C.
  4. Place tart tin on an oven tray. line pastry with baking paperl fill with fried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 15 minutes or until browned lightly and crisp. Remove from oven leave tart shell to cool.
  5. Reduce oven to 180C
  6. Meanwhile, process ricotta, yoghurt, Natvia, eggs and rind until smooth. Pour ricotta mixture into tart shell.
  7. Bake tart for 35 minutes or until filling is just set. Cool. Refrigerate until cold.
  8. Blend extra Natvia in a spice grinder until the consistency of icing sugar.
  9. Slice or half strawberries. Just before serving, top tart with berries and dust with powdered Natvia.
  • Nutritional Info

    No nutritional info supplied

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