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Baked ricotta tart with chocolate and candied fruit
Ingredients
For the pastry
- 200g plain flour
- 1/4 teaspoon baking powder
- 60g icing sugar
- 100g unsalted butter
- ½ tsp vanilla essence
- zest of a lemon
- 1 egg yolk
For the filling
- 350g ricotta cheese
- 80g caster sugar
- 3 eggs
- 1 orange
- 1 lemon
- 50g toasted almonds, chopped
- 60g candied peel
- ½ tsp vanilla essence
- 110g chocolate, grated
- You will also need icing sugar and chopped almonds for decorating
Method
Make the pastry using the rubbing-in method. Chill in the fridge for 15 minutes, then use ½ to line the 25cm fluted flan tin. Bake blind for 10 minutes. To make the filling, place the ricotta cheese in a sieve for 10 minutes to drain off any excess water. Place the ricotta in a bowl, along with the eggs, chopped almonds, candied peel, vanilla essence and grated chocolate. Add in the zest of the orange and lemon, and the juice of the orange, and mix everything together. Place the ricotta filling into the prepared flan case and spread out. Use the remaining pastry to cut out strips, and place them on top of the ricotta to create a lattice design. Place the ricotta tart in the oven at 180`c, and bake for 25-30 minutes or until the pastry is golden brown. Do not overcook. Before serving, sprinkle the top of the tart with chopped almonds and dust with icing sugar.
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