Pine nut and ricotta tart with spiced syrup
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 6
Ingredients
- 500g sweet shortcrust pastry, look for all-butter
FILLING
- 350g ricotta
- 100g pine nuts, toasted
- 150g golden caster sugar
- 2 oranges, juiced and zested
- 6 eggs, beaten
- 142ml double cream
SYRUP
- 100g golden syrup
- 100ml sweet wine, preferably Italian
- 2 star anise
- for dusting icing sugar
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
