Pine nut and ricotta tart with spiced syrup recipe

Pine nut and ricotta tart with spiced syrup

  • serves 6
  • Easy

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.



  • sweet shortcrust pastry 500g, look for all-butter


  • ricotta 350g
  • pine nuts 100g, toasted
  • golden caster sugar 150g
  • oranges 2, juiced and zested
  • eggs 6, beaten
  • double cream 142ml


  • golden syrup 100g
  • sweet wine 100ml, preferably Italian
  • star anise 2
  • icing sugar for dusting


  • 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.

Check out our other Italian dessert recipes here...

Rich chocolate and Hazelnut Torte

Nutritional Information

  • Kcals 982
  • Fat 63.1g
  • Carbs 86g
  • Fibre 1g
  • Protein 20g
  • Salt 0.92g