Ingredients
- sweet shortcrust pastry 500g, look for all-butter
FILLING
- ricotta 350g
- pine nuts 100g, toasted
- golden caster sugar 150g
- oranges 2, juiced and zested
- eggs 6, beaten
- double cream 142ml
SYRUP
- golden syrup 100g
- sweet wine 100ml, preferably Italian
- star anise 2
- icing sugar for dusting
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.
Nutritional Information
- Kcals 982
- Fat 63.1g
- Carbs 86g
- Fibre 1g
- Protein 20g
- Salt 0.92g
