A delicious and relatively healthy slice that can be eaten for morning tea or with ice cream as a dessert.
When you are preparing the base, the mixture will seem very dry, but this is alright as it will soak up some of the filling later. I did use a food processor for this recipe which helped make the preparation easier, however, if you don't own one you can still just use a bowl and spoon. Just make sure everything is mixed well.
250g ricotta cheese
100g plain yogurt (about 1/2 cup)
3 Tbsp brown sugar
1 lemon (juice and zest)
3 large eggs
2 cups mixed berries (frozen berries work perfectly)
Preheat the oven to 180 degrees C.
Grease a baking tray (about 30cm x 20cm) with some butter or line with baking paper.
To make the base, mix the flour, sugar and baking powder in a food processor (or blender) for 30 seconds to combine.
Add in the butter and mix for about 1 minute until all combined.
Scoop out 2/3 cup of this mixture and leave to the side as this is the crumble topping. Pour the rest of the base mixture into the baking tray and press it down with the back of a spoon. Put into the oven for about 15 minutes until it is slightly browned.
Pack the mixture down firmly
Whilst the base is cooking, make the filling. Use the same food processor (don't worry about cleaning it) and mix the ricotta, yogurt, sugar, lemon and eggs for 1 minute until combined.
Pour the ricotta mixture over the top of the base and scatter the berries on top so that they sink into the filling.
Sprinkle the saved base mixture over the top of the filling to create a crumble topping.
Place into the oven for 30-35 minutes or until the filling has set. Let cool before cutting as the filling will continue to set when out of the oven.