Summer recipes: Ricotta mixed berry mini cakes

Ingredients
200 ml milk
20 g unsalted butter
1 x vanilla bean, seeds scraped
1 1/3 cup caster sugar
400 g ricotta
5 x egg yolks
3 x egg whites
250 g strawberries, hulled, quartered
125 g blueberries
125 g raspberries
2 x lemon, rind
1/2 cup caster sugar (for pastry)
140 g unsalted butter (for pastry)
2 1/4 cups "00" flour (for pastry)
2 x eggs (for pastry)
1 x lemon rind (for pastry)
Method
To make pastry, place sugar and butter in a food processor. Process until combined. Add flour and pulse to combine. Add eggs and lemon rind and pulse until dough forms a ball around blade. Wrap in plastic wrap and refrigerate for 2 hrs or overnight.
Preheat oven to 190C or 170C fan. Grease and flour 12 x 10cm loose-based flan pans.
Heat milk, butter, vanilla bean and seeds and extra sugar in a pan on medium. Simmer for 5 mins. Transfer to a bowl. Cool. Strain and discard vanilla bean.
Using an electric mixer, beat ricotta and sugar until smooth. Add egg yolks and beat until well combined. Add milk mixture and beat to combine. Whisk eggwhites in a bowl until soft peaks form. Fold into ricotta mixture. Fold in berries and lemon rind.
Roll pastry on a lightly floured surface until 5mm thick. Cut 12 x 14cm rounds from pastry. Line prepared pans, pressing pastry into edges. Fill with ricotta mixture and smooth surface.
Bake for 25-30 mins, until set and golden. Cool on a wire rack. Serve dusted with icing sugar.
In each cake: 1862 kilojoules, 11g protein, 19g total fat (11g sat fat), 59g carbohydrate (39g sugar), 2g fibre, 106mg sodium.

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