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Ricotta Tart 01

Ricotta Tart 01 comes together with Unsalted Butter, Caster Sugar, Ground Cinnamon, Orange Flower Water, and Vermicelli Pasta. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 8 oz
• 6 oz
• 4 oz
• 1 tsp
• 4 tbsp
• 4 oz

Method (preview)

1. 1

   Put the butter and sugar in a bowl and cream together.

2. 2

   Add the egg yolks and then gradually add the flour, mixing well to make a soft dough.

3. 3

   Wrap in greaseproof paper and chill in the fridge for 30 minutes.

4. 4

   In a small saucepan, bring the milk to a boil, add the vermicelli pasta, the remaining 2 Tbsp (30 ml) sugar, the remaining lemon zest and the salt and simmer gently until the vermicelli has absorbed all the milk.

5. 5

   Whilst still warm, blend the pasta carefully into the ricotta mixture.

6. 6

   Whisk the egg white until it just holds its shape, then fold into the mixture.

7. 7

   Add the ricotta filling. Cut the remaining pastry into strips and arrange in a lattice pattern on top of the tart.

8. 8

   Bake in the oven for 40-50 minutes until golden. Dust with sifted icing sugar before serving warm or cold.