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Pine Nut And Ricotta Tart With Spiced Syrup

Holiday.Cook's picture
Ingredients
  Sweet shortcrust pastry 500 Gram (Made With Butter Such As Dorset Pastry)
For filling
  Ricotta 350 Gram
  Pine nuts 100 Gram, toasted
  Golden caster sugar 150 Gram
  Oranges 2 , juiced and zested
  Eggs 6 , beaten
  Double cream 142 Milliliter
For syrup
  Golden syrup 100 Gram
  Sweet wine 100 Milliliter (Preferably Italian)
  Star anise 2
  Icing sugar 2 Tablespoon (For Dusting)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Nut
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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