White chocolate ricotta brioche tart

For the pastry, in a medium bowl add water and yeast. Sprinkle with 1 teaspoon of sugar. Set aside for 5 minutes, or until the mixture is foamy on the surface.

Combine the remaining sugar, flour, and salt together in the bowl of a food processor. Add the yeast mixture, eggs, butter and lemon rind and process until the dough comes together. Turn out onto a floured surface and knead until smooth. Place in a large, lightly greased bowl. Cover with plastic wrap and set in a warm place for 1 hour, or until doubled in size.

Preheat oven to 180°C (160°C fan-forced). Place a baking tray in the oven to preheat. Punch down the dough and, on a lightly floured surface, roll to 4mm thick. Line a 21cm (base measurement) fluted tart tin with the pastry.

Mix the ricotta, melted chocolate and vanilla until smooth. Spoon into the tart tin. Place on the preheated baking tray and bake for 40 minutes, or until ricotta cheese filling is just set and pastry is golden. Set aside in the tin for 20 minutes, to cool, before removing and refrigerating until cold.

Place passionfruit and sugar in a small saucepan over medium heat. Bring to a simmer, cook for 5–6 minutes, or until syrupy. Set aside to cool. Serve tart drizzled with passionfruit.