White Nectarine Ricotta Tart

haha... this is another 'left over recipe'!!! This time the left over was the tart base from the Lemon Meringue Pie! And because the tart base can be frozen for later use, so I wasn't in a rush to use it up! =P

This time I've chosen to make a ricotta tart because it's a much 'healthier' option, especially when I used the reduced fat ricotta! And now it's the stone fruit season, so I made use of white nectarine to give it an extra touch! =)

I used a small tart tin for this particular one, because I didn't have enough base for a large one, so you might want to double the filling recipe if you're making a bigger/normal size one.

Ingredients:

175g reduced fat ricotta cheese

1 egg

1/8 cup of caster sugar

rinds of 1/2 lemon

1 small white nectarine (optional and you can use apple, pear or peach if you want)

1 tbsp brown sugar

1) Make the tart base recipe from the Lemon Meringue Pie. But instead of baking it fully for 35 min, bake for 20 min instead.

2) Mix the cheese, egg, caster sugar and rinds in the processor until combined.

3) Pour the mixture into the half baked base and arrange the sliced nectarine on top. Bake for 20 min.

4) Sprinkle the brown sugar on top, and bake for a further 5-8 minute or until the sugar is caramelised.