Pine nut and ricotta tart with spiced syrup
Published: December 19, 2014 at 2:30 PM
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Serves 6
Easy
Total time: 1 hr
+ chilling
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This grown-up dessert is perfect for entertaining. A creamy, light ricotta and pine nut filling is baked in crisp pastry then topped with a wine and star-anise infused syrup.
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Ingredients
Nutrition
-
500g sweet shortcrust pastry
look for all-butter
FILLING
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350g ricotta
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100g pine nuts
toasted
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150g golden caster sugar
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2 oranges
juiced and zested
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6 eggs
beaten
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142ml double cream
SYRUP
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100g golden syrup
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100ml sweet wine
preferably Italian
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2 star anise
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for dusting icing sugar
Nutrition: per serving
- kcal982
- fat63.1g
- carbs86g
- fibre1g
- protein20g
- salt0.92g
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Method
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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.
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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.
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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.
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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.
Check out our other Italian dessert recipes here...
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