Berry Custard Bars

• 1/2 cup gluten-free all-purpose flour
• 4.5 oz low-fat fresh ricotta cheese
• 1/4 cup gluten-free powdered sugar
• 1/2 tsp gluten-free baking powder
• 4 None eggs + 1 egg white
• 1/2 cup low-fat milk
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground nutmeg
• None None mixed berries, to serve
• None None yogurt, to serve

1. Preheat oven to 400u0b0F. Grease and line a 12x8 inch rimmed baking pan with parchment paper.
2. In a food processor, process flour, ricotta, powdered sugar and baking powder until mixture resembles fine crumbs. Add 1 egg and 1 tbsp cold water. Process until mixture forms a ball. Roll into a 14x10 inch rectangle. Use to line prepared pan. Trim edges. Line with parchment paper, fill with pie weights and bake for 15 mins. Remove weights and paper. Bake for 5 mins, or until light brown. Let cool for 15 mins.
3. Reduce heat to 350u0b0F. Whisk together remaining eggs and egg white. Add milk, sugar and vanilla. Whisk until combined. Transfer to tart shell and bake for 20 mins. Sprinkle nutmeg evenly over custard. Bake for 10 mins, or until a knife inserted in the center comes out clean. Let cool then chill. Cut into pieces. Serve with berries and yogurt.

flour, ricotta cheese, powdered sugar, baking powder, eggs , lowfat milk, granulated sugar, vanilla, ground nutmeg, mixed berries, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/24654 (may not work)