Baking: Sweet

Seedless Raisins


Ricotta, Fig and Raisin tart

The exotic flavour combination you will love

By adding raisins and sultanas you add the sunshine summer taste all year round. Credit: PLUM Winter issue 21, 2013

Ingredients

1 sheet ready-made puff pastry
SASKO cake flour,for dusting
1 egg, whisked
Filling
100g SAFARI sultanas and / or raisins
8 dried figs,chopped
30 ml Cointreau or brandy
200g ricotta cheese
50g +25 g castor sugar
1 lemon, finely grated zest
2 eggs, separated

To Serve
1 lemon, finely grated zest
custard or cream

Method

Roll the pastry out onto a floured surface.  Cut the pastry into a rectangle and transfer to a baking sheet.  Brush the rim of the rectangle with egg wash.  Cut strips of pastry and place onto the egg washed rim to form a border around the tart case. Chill until required.

Filling

Place the raisins or sultanas , figs and Cointreau into a small mixing bowl and soak 30 minutes.

Perheat the oven to 190° C. Place the ricotta, mascarpone, 50 g castor sugar, lemon zest and egg yolks in a bowl and mix well.

Stir in the raisin mixture and leave a few for the top.

Whisk the egg whites  in a spotlessly , clean bowl until light and fluffy.

Add the remaining 25 g castor sugar and contine whisking until stiff peaks form.

Fold the egg whites in to the ricotta mixutre and spoon onto the tart.

Brush  the rim of the  pastry case with the  egg wash .  Bake in the  oven for 20- 25 minutes , or until the pastry is cooked  through and the filling has puffed up and is golden.

Spinkle  with lemon zest and the reseved raisin mixture.  Serve hot with custard or at room temperature  wit h whipped cream.

1 tart

Buy good quality puff pastry .  Use a combination of golden sultanas and raisins  or either one of the two.