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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.
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.
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.
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.

Per serving

982 kcalories, protein 20g, carbohydrate 86g, fat 63.1 g, saturated fat 23g, fibre 1.9g, salt 0.92 g

http://www.bbcgoodfood.com/recipes/9728/

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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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