1 ½ cups (200g) plain (all purpose) flour gluten free (optional)
185g (6 ounces) cold vegan butter, chopped coarsely
1/4 cup (60ml) iced water, approximately
500g (1pound) soft vegan ricotta cheese
1/3 cup (80ml vegan pouring cream
1/3 cup (75g) castor) sugar
3 vegan eggs
1 tablespoon finely grated lemon rind
200g (6 ½ ounces) strawberries, halved
125g (4 ounces) raspberries
1 teaspoon icing (confectioners’) sugar
1.Sift into a large bowl; rub in butter until crumbly mix in enough of the water to make ingredients just come together. Knead dough lightly on a floured surface until smooth. Flatten pastry slightly, wrap in plastic; refrigerate 30 minutes.
2. Grease a 22cm (9-inch) round loose-based fluted flan pan. Roll out pastry on a floured surface or between sheets of baking paper to line pan. Ease the pastry into pan; press over base and side, trim excess pastry. Prick base all over with fork; refrigerate 30 minutes.
3.Preheat oven to 200°C/400°F.
4.Place pan an oven tray, line pastry with baking paper, fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; or rice bake a further 10 minutes or until browned lightly and crisp. Cool.
5.Reduce oven to 180°C/350°F.
6. Meanwhile, Beat ricotta, cream, castor sugar, eggs and rind in a small bowl with an electric mixer until smooth. Pour mixture into tart shell.
7.Bake tart about 35 minutes or until filling is just set. Refrigerate until cold.
8.Just before serving, top tart with berries; dust with sifted icing sugar.