Sweet Basil Ricotta Tart with Berries and Nectarines http://www.hulettssugar.co.za/sites/default/files//files/images/Sweet-Basil-Ricotta-Tart.jpg Serves 6 1kg ricotta, drained 210g (400ml) Huletts Icing Sugar 3 extra-large eggs 15-20 small basil leaves 600g mixed berries in season, such as raspberries, strawberries, goose berries, blueberries and mulberries 2 nectarines, stoned and thinly sliced extra Huletts Icing Sugar, for dusting Preheat the oven to 160ºC. Whisk ricotta, icing sugar and eggs in a bowl until smooth. Spoon mixture into a greased muffin pan to the halfway mark. Top with a layer of basil leaves and cover with remaining ricotta mixture. Smooth tops. Place muffin pan in a large roasting pan and add enough boiling water to come halfway up the side of the muffin pan. Bake for 35-40 minutes or until set. Serve, chilled, with berries and nectarines and dust with icing sugar.
Whisk ricotta, icing sugar and eggs in a bowl until smooth.
Spoon mixture into a greased muffin pan to the halfway mark.
Top with a layer of basil leaves and cover with remaining ricotta mixture. Smooth tops.
Place muffin pan in a large roasting pan and add enough boiling water to come halfway up the side of the muffin pan.
Bake for 35-40 minutes or until set.
Serve, chilled, with berries and nectarines and dust with icing sugar.