Pine Nut And Ricotta Tart With Spiced Syrup
|Sweet shortcrust pastry||500 Gram (Made With Butter Such As Dorset Pastry)|
|Pine nuts||100 Gram, toasted|
|Golden caster sugar||150 Gram|
|Oranges||2 , juiced and zested|
|Eggs||6 , beaten|
|Double cream||142 Milliliter|
|Golden syrup||100 Gram|
|Sweet wine||100 Milliliter (Preferably Italian)|
|Icing sugar||2 Tablespoon (For Dusting)|
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.