Ricotta fruit tart

Almond quinoa pastry

• 100 g butter, chilled and cut into pieces (3 cm), plus extra for greasing
• 60 g raw almonds (see Tips)
• 40 g quinoa flakes
• 80 g plain flour
• 60 g wholemeal plain flour
• 1 egg
• 3 tsp cold water

Ricotta filling

• 600 g fresh ricotta cheese (see Tips)
• 2 tsp vanilla bean extract
• 60 g maple syrup
• ½ tsp ground cinnamon (optional)
• 3 tamarillos (approx. 250 g), peeled and cut into slices
• 3 fresh figs (approx. 120 g), cut into halves
• 1 pomegranate, arils only