Baked ricotta tart

Method Place the flour and butter in a food processor with a pinch of salt, and process until the mixture resembles fine breadcrumbs. Add 1/4 cup iced water and process until the mixture just comes together to form a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 190°C. Lightly grease a 26cm, loose-bottomed tart pan. Wrap the garlic in foil, place on a small tray in the oven and roast for 15 minutes, or until soft. Remove and allow to cool. Roll the pastry out on a lightly floured board. Line the tart pan with the pastry and refrigerate for a further 15 minutes. Line the tart shell with baking paper and pastry weights or uncooked rice and blind bake for 10 minutes. Remove the paper and weights and cook for a further 5 minutes or until the pastry is lightly golden. Squeeze the garlic out of its skin, place in a food processor with the ricotta, eggs, cream and parmesan, then blend until smooth. Pour into the tart shell and bake for 30 minutes or until the top is golden and the filling is just set. Serve warm.