Ricotta tart

Yield: 4 servings

Measure Ingredient
100 grams Butter or margarine; (3 1/2oz)
200 grams Plain or wholemeal flour; sifted (7oz)
50 grams Ground almonds; (2oz)
50 grams Light brown soft sugar; (2oz)
Grated zest and juice of 1 orange
5 tablespoons Marsala or medium-dry sherry
2 tablespoons Clear honey
1 Heaped tablespoon sultanas
300 grams Ricotta cheese; (10oz)
20 grams Pine kernels; (3/4oz)
Grated nutmeg

FOR THE PASTRY BASE

FOR THE FILLING

1. Preheat the oven to Gas Mark 7/220øC/425øF.

2. To make the pastry, rub the butter or margarine into the flour until the mixture resembles fine breadcrumbs.

3. Stir in the almonds, sugar and orange zest, then gradually add the orange juice, stirring it in with a round-bladed knife until the ingredients begin to stick together in large lumps.

4. Gather the mixture into a ball and knead lightly for a few seconds to make a firm, smooth dough.

5. Roll out the dough on a lightly floured surface and use it to line a 25cm (10-inch) flan dish.

6. Prick the base of the pastry lightly with a fork and line with foil or greaseproof paper weighed down with baking beans.

7. Bake in the oven for 6-8 minutes, then remove the beans and paper or foil and cook for a further 3-4 minutes.

8. Remove from the oven and reduce the oven temperature to Gas Mark 4/180øC/350øF.

9. Meanwhile, to make the filling, put the Marsala or sherry, honey and sultanas in a saucepan and heat gently, stirring, until the honey has melted.

10. Remove from the heat and add the ricotta and pine kernels.

11. Pour the ricotta mixture into the pastry base, sprinkle with a little grated nutmeg and bake for a further 20-25 minutes or until the filling is set and golden, but not dry.

12. Allow to cool slightly before serving or serve cold.

Converted by MC_Buster.

NOTES : This lovely melting flan comes from Rome, where the ricotta is famous for its freshness and flavour.

Converted by MM_Buster v2.0l.

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