Boysenberry & Ricotta Tarts

Makes 24 small tarts

Ingredients
2 sheets ready rolled sweet short crust pastry (see bottom of recipe for gluten free alternative)
250gms ricotta
1/4 cup caster sugar
1 tsp grated lemon zest
2 eggs, beaten
1/2 cup Barker’s of Geraldine New Zealand Boysenberry Jam
Icing Sugar

Method
Preheat oven to 165pC and cut pastry into rounds to fit a small tartlet baking tray.
Beat the ricotta in a bowl then add sugar, lemon and eggs and mix well.
Spoon ricotta mixture into the pastry shells, top with Boysenberry Jam.
Bake for 40 minutes in lower part of oven.
When cool, dust with icing sugar and serve.

Tips/Hints
These tartlets are equally good using Barker’s New Zealand Raspberry Jam

For a gluten free version, make or buy your own sweet short crust pastry using gluten free flour (or simply replace standard flour with this simple alternative: 2 parts rice flour to 1 part tapioca flour)

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