Berry And Macadamia Nut Tart With Maple Ricotta Cream

• 1 (9 inch) tart shell
• 1 1/3 cups unsalted macadamia nuts
• 3/4 cup granulated sugar
• 5 1/2 tbsp butter, softened
• 1 None whole egg + 1 egg yolk
• 3/4 cup self-rising flour
• 2 tsp vanilla extract
• 8.75 oz ricotta cheese
• 2/3 cup heavy cream
• 1 tbsp maple syrup
• 8.75 oz raspberries
• 4.5 oz blueberries

1. Preheat oven to 400u0b0F. Prick base of tart shell with a fork. Chill until required.
2. In a food processor, combine macadamia nuts and sugar. Process until finely chopped and resembles coarse sand. Add butter and process for 2-3 mins, until pale. Add egg, egg yolk, flour and 1 tsp vanilla. Process until just combined. Transfer to tart shell, smooth top and bake for 35-40 mins, until tart shell is golden and filling is cooked.
3. Meanwhile, whisk together ricotta, cream, maple syrup and remaining vanilla until thickened. Cover and chill until required.
4. Remove tart from oven and let cool for 5 mins. Top with berries. Serve warm with maple ricotta cream.

tart shell, unsalted macadamia nuts, sugar, butter, egg , flour, vanilla, ricotta cheese, heavy cream, maple syrup, raspberries, blueberries

Taken from recipes-plus.com/api/v2.0/recipes/27494 (may not work)