Heat the oven to 220C, 425F, gas 7. Unroll the pastry onto a lightly floured baking tray. I use a tin 210×320 mm with a shallow rim and roll out the pastry lightly to fit it. Prick all over with a fork. Arrange the raspberries on the pastry. Whisk together the yogurt, ricotta, egg, cream and sugar and pour over the raspberries. Bake for 20-25 minutes, until the cream is just set. Serve warm or cold.
Use shortcrust pastry made with 150g flour (p 00) and line a 20cm tin.
Combine red currants and raspberries.
Replace raspberries by cherries or blueberries.