Nestlé Milkybar and Raspberry Tart with Mascarpone, Nestlé Condensed Milk and Ricotta Cream

Ingredients

• Flour
  135g
• Egg
  1 large
• Salt
  2g
• Almond flour
  30g
• Icing sugar
  90g
• Butter, cold
  100g
• Vanilla pod
  ½
• Filling:
  250 g
• Mascarpone cheese
  250g
• Nestlé Full Cream Sweetened Condensed Milk
  180g
• Ricotta cheese, softened
  125g
• Garnish:
   
• Fresh raspberries
   
• Pistachios, chopped
   

• Nestlé Milkybar Dessert Topping, for drizzling

   

Method:

1. In a bowl of an electric mixer beat together the mascarpone cheese and ricotta cheese until well aerated.
2. Beat in the Nestlé Full Cream Sweetened Condensed Milk, cover and place in the fridge until needed.
3. For the tart case; combine the flour and almond flour. Place onto a clean counter and make a well. Add the icing sugar, salt, butter, egg and vanilla. Using your fingertips mix everything until a dough forms. Cover in cling wrap and place in the fridge to rest. Approximately 1 hour.
4. Once the pastry is rested roll out to approximately 1cm thick and place in a well-greased 24cm tart tin. Place a piece of baking paper on top and fill with dry beans/rice. Blind bake in a preheated oven at 180°C for 15 minutes. Remove the baking paper and beans/rice and continue to bake for 5 minutes.
5. Allow the tart case to cool before pouring in the filling.
6. Garnish with raspberries, pistachios and drizzled Nestlé Milkybar Dessert Topping before serving.

Note:

Use Nestlé Milkybar Dessert Topping and Nestlé Full Cream Sweetened Condensed Milk as your sugar addition in tarts and pies; they will also help set the filling.