Ricotta Seeded Tarts with Blackberries
Ricotta Seeded Tarts with Blackberries
Ingredients
Pastry
- 1 ¼ cup almond meal
- 2 tbs chia seeds
- ¼ cup pumpkin seeds
- 1 tablespoon Raw Earth
- ¼ cup butter, melted
Filling
- 250g Ricotta
- 2 tbs Raw Earth
- 1 teaspoon vanilla extract
- Blackberries to top
Method
- Make the pastry by combining the almond meal, chia, pumpkin seeds, Raw Earth in the bowl of a processor. Process until they resemble coarse breadcrumbs. Add butter and pulse to combine. Press into greased tart tins and freeze for 1 hour
- Beat ricotta, Raw Earth and vanilla in the bowl of an electric mixer for about 5minutes until light and fluffy. Dollop into the tart shells.
- Sprinkle with blackberries.
