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    Ricotta Tart

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    Ricotta Tart

    Serves: 6


    • Filling
    • 60g pine nuts
    • 60g raisins
    • 90ml grappa or rum
    • 500g ricotta
    • 2 medium eggs
    • 120g caster sugar
    • Zest of 3 lemons
    • Pastry
    • 300g plain flour
    • ½ teaspoon baking powder
    • 180g cold butter, cubed
    • 2 medium eggs yolks
    • 90g caster sugar


    1. To make the pastry, sift together the flour, baking powder and sugar. Rub in the butter, then mix in the egg yolks to form a firm dough. Wrap loosely and chill for 45 minutes.
    2. Preheat the oven to 200°C/ gas mark 6 and roast the pine nuts in the oven until golden. Soak the raisins in the grappa or rum.
    3. Push the ricotta through a mouli or a wire sieve into a large bowl. Mix in the eggs, pine nuts, raisins and soaking liquid, sugar and lemon zest.
    4. Divide the pastry in half and roll out one piece to line a 24cm flan tin. Fill the pastry case with the ricotta mixture, then roll out the remaining pastry for the top. Place it on gently, sealing the edges with wet fingers. Brush the top with egg and score it with a knife.
    5. Bake for 40 minutes or until the top is crisp and golden. Serve cold.

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