Strawberry & Almond Tart

INGREDIENTS:

• 300 grams Frozen Strawberries

• 2 tsp Vanilla Bean Paste

• 1 1/2 tsp Cornflour

• 2 1/4 cups Natual Almond Kernels

• 2 tbs Almond Spread

• 1 tbs Extra Virgin Olive Oil

• 1 Egg, lightly beaten 750g

• Smooth Ricotta

• 2 Tbs Honey

METHOD

• Preheat oven to 180℃/160℃ fan-forced. Grease a 25cm (3.5cm deep) round, loose-based fluted tart pan.

• Place half of the strawberries, half of the vanilla and 1/4 cup water in a small saucepan over medium heat. Cook, covered, for 5 minutes or until strawberries have softened and released some juice.

• Mix cornflour and 1 tbs water in a small bowl. Add to strawberry mixture, stirring to combine. Cook, stirring and mashing strawberries, for 5 minutes or until mixture bubbles and thickens slightly. Remove pan from heat. Stir in remaining strawberries. Set aside for 20 minutes to cool completely.

• Place 2 cups almonds in a food processor and process for 10 seconds or until a coarse crumb forms. Add almond spread, oil and egg. Process until mixture comes together.

• Using the back of a metal spoon, press mixture over base and up side of tart pan.

• Line with baking paper and fill with pastry weights or uncooked rice. Place on a baking tray. Bake for 15 minutes or until edge starts to brown slightly. Remove weights and paper. Bake for a further 15 minutes or until crust is golden. Allow to cool completely.

• Place ricotta, honey and remaining vanilla in a large bowl. Fold to combine. Add three-quarters of the strawberry mixture and gently fold to combine.

• Spoon mixture over base and spread to cover. Spoon over remaining strawberry mixture. Roughly chop remaining almonds and sprinkle over top.

• Serve & Enjoy!