Sweet Basil Ricotta Tart with Berries and Nectarines

Serves 6


1kg ricotta, drained
210g (400ml) Huletts Icing Sugar
3 extra-large eggs
15-20 small basil leaves
600g mixed berries in season, such as raspberries, strawberries, goose berries, blueberries and mulberries
2 nectarines, stoned and thinly sliced
extra Huletts Icing Sugar, for dusting


  1. Preheat the oven to 160ºC.
  2. Whisk ricotta, icing sugar and eggs in a bowl until smooth.
  3. Spoon mixture into a greased muffin pan to the halfway mark.
  4. Top with a layer of basil leaves and cover with remaining ricotta mixture. Smooth tops.
  5. Place muffin pan in a large roasting pan and add enough boiling water to come halfway up the side of the muffin pan.
  6. Bake for 35-40 minutes or until set.
  7. Serve, chilled, with berries and nectarines and dust with icing sugar.