Pine Nut And Ricotta Tart With Spiced Syrup Recipe
Ingredients
| Sweet shortcrust pastry 500 g, look for a variety made with butter such as Dorset Pastry | ||
| Ricotta | 350 Gram (FILLING) | |
| Pine nuts 100 g, toasted | ||
| Golden caster sugar 150 g | ||
| Oranges 2, juiced and zested | ||
| Eggs 6, beaten | ||
| Double cream | 142 Milliliter (FILLING) | |
| SYRUP | ||
| Golden syrup | 100 Gram (FILLING) | |
| Sweet wine 100 ml, preferably Italian | ||
| Star anise | 2 (FILLING) | |
| Icing sugar for dusting | ||
Directions
Roll the pastry out as thinly as you can and line a buttered 22cm-deep, loose-based tart tin or a tart ring set on a baking sheet.
Chill for 30 minutes.
Heat the oven to 190C/fan 170C/gas 5.
Line the tart with parchment and baking beans and bake for 10 minutes.
Take out the parchment and beans and cook for another 5 minutes.
Turn the oven down to 180C/fan 160C/gas 4.
Mix the filling ingredients together using only half the orange juice and pour into the tart.
Bake for 25-30 minutes, or until the filling has set.
Cool a little.
For the syrup, melt the golden syrup with the wine, remaining orange juice and star anise, bring just to a boil.
To serve, dust the warm tart with icing sugar and cut into slices and spoon over a little syrup.
Chill for 30 minutes.
Heat the oven to 190C/fan 170C/gas 5.
Line the tart with parchment and baking beans and bake for 10 minutes.
Take out the parchment and beans and cook for another 5 minutes.
Turn the oven down to 180C/fan 160C/gas 4.
Mix the filling ingredients together using only half the orange juice and pour into the tart.
Bake for 25-30 minutes, or until the filling has set.
Cool a little.
For the syrup, melt the golden syrup with the wine, remaining orange juice and star anise, bring just to a boil.
To serve, dust the warm tart with icing sugar and cut into slices and spoon over a little syrup.
Chef
