Crushed Raspberries, Sour Cherry and Pistachio Tart
- 2 sheets of short crust pastry
- Natvia and cinnamon to dust
- water, with a pastry brush
- 1/2 cup of Greek yoghurt
- 1/2 cup of full-fat ricotta
- 1/4 cup of Natvia, pulverized in a blender to powder
- 1 teaspoon of vanilla extract
- 2 punnets of raspberries (or 1 cup of frozen raspberries, thawed)
- 1/4 cup of dried sour cherries (can omit if unable to source)
- 1/4 cup of chopped pistachios
- cinnamon to dust
- Preheat the oven to a moderately hot oven at 180 degrees fan forced. Take two sheets of pastry out of the freezer and leave to defrost for a few minutes lying flat on a large chopping board or clean bench.
- Line a baking tray with greased-proof baking paper. Place one sheet of pastry on top of the baking paper and brush with water. Sprinkle with Natvia and cinnamon.
- Using the other sheet of pastry, cut four strips vertically with a sharp knife. Place these strips along the edges of the tart shape and pinch upwards to create an edge. Gently press the knife along the edges to make small indentations. Prick the centre of the tart carefully with a fork to let steam escape when baking.
- Use a small heart shaped cookie cutter to cut out hearts in the leftover pastry. Put these hearts in the fridge for now on a plate lined with baking paper.
- Pop the tart in the oven for 8 - 10 minutes until golden and crisp. Take care not to let the tart become too browned as the pastry can easily taste burnt.
- Transfer the tart shell to a wire rack. Take the hearts from the fridge and place these on the baking tray. Brush with water, Natvia and cinnamon. Bake for a few minutes until crisped.
- Place the baked hearts with the tart shell to cool.
- To make the filling, mix together the yoghurt, ricotta, powdered Natvia and vanilla. Add half a punnet of raspberries to the mixture and crushed lightly to incorporate. Spoon the mixture into the tart shell.
- Using the remanding raspberries, crush in a small bowl. Spoon the crushed raspberries on top of the tart. Finish off with sour cherries, pistachios and a dusting of cinnamon. Serve with pastry hearts on the side or arrange on top of the tart for decoration.