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Serves 4 – 6

Crust Ingredients

2 Cups flour (plain)

125g softened butter

3 Tbsp sugar

¼ tsp Salt

5 Tbsp water

1 Egg

½ tsp vanilla extract

Filling Ingredients

¼ Cup Mungalli Ricotta Cheese

¼ Cup Mungalli Natural Organic Yoghurt

½ Cup Mungalli Creek Double Cream

2 Tbsp sugar

½ tsp vanilla extract

Topping: Fresh fruits


Pre-heat oven to 210°C. Lightly grease a baking or tarte pan for a family sized tart (approx. 20 – 25cm diameter), or make small single servings (as pictured) with smaller pans.

Sift flour into a large bowl, then add all crust ingredients, mixing to create a dough. Ease mixture into the pan, pressing and spreading it along the bottom then up the sides to create the tarte’s base.

Reduce oven to 190°C and bake the base for 15 minutes.

Mix together the Ricotta cheese and yoghurt, then whip the Mungalli cream. Now gently mix all of the filling ingredients together.

Once cooled, place the filling in the tarts centre. Top it off with bite sized pieces of fresh fruit.



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