Sunday, 27 February 2011
Random Recipe Challenge ~ Basil, Mascarpone and Ricotta Tart
350g creme fraiche
1 1/2 tsp sea salt
3 big handfuls of basil leaves (or 3-4 tbsp pesto if stuck for fresh basil)
80g freshly grated parmesan
Make the tart shell!
Then pile all the ingredients for the filling in to a food processor and whiz them until they're thoroughly mixed together, stopping to scrape down the sides once as you go. Don't over mix or the texture can turn grainy. Taste to see how strong the basil is and add more if required.
When you are ready to serve, carefully remove the tart from the tin and slide it onto a serving plate. Its best served warm rather than hot.
Belinda Jeffery's Tried and True Recipes