Ingredients
Method
- Pre heat oven to 180C . Line a high wall tart pan with the pastry sheets and trim any excess.
- Blind bake the pastry with baking beads for 10 minutes. Remove beads and cook a further 5 minutes. Remove from and set aside to cool.
- Melt the chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth, remove form the heat and cool completely.
- Once cooled, mix the chocolate and ricotta until fully combined. Whip the cream to medium peaks. Fold a little of the ricotta mix to incorporate, and then fold the remaining cream.
- To serve spoon the chocolate filling into the pastry case, then top with blue berries.This tart can be made ahead and refrigerate till needed.
