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Kiwi Ricotta Cheese Pie

Sweet Pastry

150 g butter

70 g icing sugar

1 egg

260 g plain flour

1 tbsp milk powder

  1. Beat butter with icing sugar till white.  Add in egg. 
  2. When well blended, add in plain flour and milk powder to form a dough
  3. Chill dough for 15 min.  Then roll out to fit a 10” pie dish or two 6” pie dishes
  4. Prick holes and freeze for 5 min
  5. Cover with greased proof paper and blind bake (use some beans) for 10 min at 180 degrees
  6. Remove paper and bake at 180 degrees for a further 8-10 min

Cheese Filling (makes one 10”or two 6” pies with remainder)

75 g ground almond

120 g sugar

800 g ricotta cheese

200 ml whipping cream

1 egg & 3 egg yolks

1 tbsp plain flour

pinch of salt

2 tbsp rum

2 tbsp honey

2 tbsp lemon juice

grated rind of 1 lemon

5 kiwi fruits

  1. Mix ground almond with 1 tbsp of sugar
  2. Beat cheese till creamy.
  3. Add cream, egg, yolks, remaining sugar, flour, salt, rum, honey, lemon juice and grated lemon rind
  4. Combine and stir in the ground almonds until well mixed.
  5. Pour into pre-baked pastry case and bake for 45min -1 hour (10” pie) or 30 min for (6” pie)
  6. Cool and then chill in fridge for at least ½ hour.
  7. Arrange kiwi halves in rows across the top of the tart or in concentric formation.
  8. Brush with warm apricot gel for shine. 

5 days ago | Tags: Kiwi Ricotta Cheese Pie Pies

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