Ingredients
Method
Ingredients
BASE
- 250g digestive biscuits finely crushed
- 80g melted butter
FOR DECORATING
- 1 x 300g punnet raspberries
- 6 strawberries (2 cut in half and 4 cut into quarters)
- 400g blueberries
FOR THE FILLING
- 350g full fat crème fraiche
- 250g ricotta cheese
- 150g cream cheese
- 1 teaspoon vanilla bean paste
- 200g caster sugar
- 30g cornflour
- 3 eggs beaten together
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Method
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1Preheat the oven 150°C / 140°C fan/ gas mark 2.
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2Mix the crushed biscuits and melted butter. Press the biscuit mixture into the base of a Le Creuset Fluted Flan Dish and bake in the oven for 15 minutes.
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3To make the filling place the crème fraiche, ricotta, cream cheese, vanilla paste, and caster sugar in a bowl and mix until smooth. Blend the cornflour into the beaten eggs. Add the egg mixture to the cream cheese mixture and whisk well.
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4Remove the dish from the oven and place it on a tray. Carefully pour the mixture on top of the biscuit base and bake for 50-55 minutes until the mixture is starting to set but slightly wobbly in the middle.
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5Allow to cool completely and then refrigerate. When ready to serve, decorate the top with berries placed in the pattern of the Union Jack.
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