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Pine Nut And Ricotta Tart With Spiced Syrup Recipe
|Sweet shortcrust pastry||500 Gram (Made With Butter Such As Dorset Pastry)|
|Pine nuts||100 Gram, toasted|
|Golden caster sugar||150 Gram|
|Oranges||2 , juiced and zested|
|Eggs||6 , beaten|
|Double cream||142 Milliliter|
|Golden syrup||100 Gram|
|Sweet wine||100 Milliliter (Preferably Italian)|
|Icing sugar||2 Tablespoon (For Dusting)|
Serving size: Complete recipe
Calories 5892 Calories from Fat 2513
% Daily Value*
Total Fat 284 g437.2%
Saturated Fat 45.3 g226.5%
Trans Fat 1.3 g
Cholesterol 1447.4 mg482.5%
Sodium 1191.9 mg49.7%
Total Carbohydrates 701 g233.8%
Dietary Fiber 11.3 g45.3%
Sugars 256.3 g
Protein 124 g247.4%
Vitamin A 76.2% Vitamin C 239.9%
Calcium 111.1% Iron 77.9%
*Based on a 2000 Calorie diet
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.