Here’s a terrific torte: it looks good and it tastes even better. The base and filling hold their shape really well and they each have a lovely taste and texture.

Makes: 12 slices

Time: About 2 hours non-stop. I did steps 1 – 3 (the base) one day then the rest the following day. I often split bakes that way.

Level: Easy, but care and patience will be needed to release the bake if you use a fluted tart tin as I did. Gentle easing with a narrowly pointed knife should do it.

Need: either a 20cm round loose bottomed cake tin or a 20cm loose bottomed tart tin – both with a circle of parchment at the bottom and well greased sides.

Ingredients for the base

80g G.F. self raising flour
1 tsp xanthan gum powder
80g caster sugar
80g ground almonds
60g unsalted butter, diced
1 egg, beaten

Ingredients for the filling and topping

250g Ricotta
2 eggs
150ml double cream
50g caster sugar
1 tsp vanilla extract
1 tsp corn flour (optional – see below why)
300g – 400g fresh fruit (strawberries, raspberries, blueberries, blackberries etc.)

N.B. If your version doesn’t need to be gluten free just use normal self-raising flour and omit the xanthan gum powder.

Method

1. To make the base, blitz or whisk together the flour, xanthan gum powder, sugar, ground almonds & butter (or rub in the butter by hand), then mix in ½ a beaten egg.

2. Bring together into a loose round and wrap in cling film. Place in fridge for 20 minutes. Meanwhile turn on the oven to 190°C / Fan 170°C / 375°F / Gas 5.

3. Push the chilled dough into the prepared tin and use your fingers to spread and flatten it then bake for 20 – 25 minutes, until nicely light brown. Set aside to cool.

4. Reduce the oven temperature to 160°C / Fan 140°C / 315°F / Gas 2.

5. Put the Ricotta in a bowl and add in the two eggs + ½ from earlier + double cream, sugar and vanilla. Beat together until smooth, using an electric mixer.

NB This mixture should set well when baked but if, like me, you’re a “belt and braces” type of person, take out some of the mixture and mix in the corn flour then stir this back into the main mixture – just to make sure.

6. Pour the filling mixture onto the base and bake for 45 – 50 minutes, until it has set. Remove and leave to cool.

7. Release from the tin and add berries before serving. (NB I recommend practising your design on a circle of baking parchment.

Process gallery

I hope you enjoy this lovely tart. If you want to see more similar recipes click here. Two other lovely tarts, both very chocolatey, that you’re sure to love are my Apple and White Chocolate Tart and my Chocolate Prune and Orange Tart. Definitely worth a look!