Pine nut & ricotta tart with spiced syrup
Rainy, cold weather is the perfect excuse for making this indulgent pud to share with friends
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour, plus chilling
- 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.
- 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.
Per serving
982 kcalories, protein 20g, carbohydrate 86g, fat 63.1 g, saturated fat 23g, fibre 1.9g, salt 0.92 g
Recipe from olive magazine, March 2009.
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Ingredients
- 500g sweet shortcrust pastry , look for a variety made with butter such as Dorset Pastry (dorsetpastry.com)
FILLING
- 350g ricotta
- 100g pine nuts , toasted
- 150g golden caster sugar
- juice and zest 2 oranges
- 6 eggs , beaten
- 142ml pot double cream
SYRUP
- 100g golden syrup
- 100ml sweet wine , preferably Italian
- 2 star anise
- icing sugar
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour, plus chilling
Ingredients
- 500g sweet shortcrust pastry , look for a variety made with butter such as Dorset Pastry (dorsetpastry.com)
FILLING
- 350g ricotta
- 100g pine nuts , toasted
- 150g golden caster sugar
- juice and zest 2 oranges
- 6 eggs , beaten
- 142ml pot double cream
SYRUP
- 100g golden syrup
- 100ml sweet wine , preferably Italian
- 2 star anise
- icing sugar
Per serving
982 kcalories, protein 20g, carbohydrate 86g, fat 63.1 g, saturated fat 23g, fibre 1.9g, salt 0.92 g
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04 November 2011
Rachel rated and commented on this recipe
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