Pear & Raspberry Ricotta Tart

By ruthmaria on 17 August 2008 | Viewed 5548 times

A delicious quick and easy dessert that can be mixed and the forgotten about whilst it cooks.

Ingredients

400g can pear slices in natural juice
250g ricotta cheese
115g quarg
4 tablespoons caster sugar, plus a little extra for sprinkling
2 egg yolks
1 tablespoon rice flour
1/2 cup frozen raspberries

Method

1) Drain the pears well. Lightly grease 4-6 small oven proof dishes or one large one. Preheat the over to 190degrees.

2) Place the ricotta cheese, quarg, sugar and egg olk in a bowl and cream together until smooth, using a whisk to remove any lumps. Stir in the rice flour.

3) Divide the mixture between the dishes or add into the large dish. Add the sliced pears and scatter over the raspberries. Sprinkle with extra sugar. Bake for 25-30minutes until lightly golden and firm to the touch. Cool slightly before serving

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