75g butter

75g flour

40g wholemeal flour

50g sugar

1 yolk

1-2 tbsp milk

For the filling

2 egg whites, lightly whisked

50g sugar

300g ricotta, drained

60ml milk

2 egg yolks

5g baking powder

130ml dulche de leche

For the strawberry gazpacho

500g hulled strawberries

15g cracked black pepper

2 tbsp sherry vinegar

1 tsp Tabasco

100g fresh breadcrumbs

30g sugar


1. Make the base. Grate butter into a bowl, then add the rest of dry ingredients and rub in

2. Add the yolks, then add enough milk to bring the pastry together. Mix, wrap and freeze for 10 minutes

3. Roll out a flat disc to cover the base of a 9” tart case

4. To make the filling, add sugar to the egg whites and beat for 3 minutes

5. Mix the ricotta, yolk and milk

6. Sift the flour and baking powder into the whites, fold in. Repeat with ricotta

7. Spoon onto the base. Beat the dulche de leche to soften, then swirl into the tart

8. Bake at 190°c for 45 minutes

9. To make the gazpacho, simply pulse all ingredients together