Today’s Cake – Ricotta Tart



300g self raising flour
1/4 cup caster sugar
125g unsalted butter, cubed
2 eggs, slightly beaten
2 tbsp pine nuts
1 egg yolk, for glazing

Filling450g ricotta
1/3 cup caster sugar
40ml rum
3 eggs lightly beaten
1 tbsp plain flour

Making it

1. Combine flour and sugar in a bowl, rub in butter until the mixture looks like bread crumbs. Stir in the egg until mixture comes together, knead on a floured surface until dough is smooth. Form into a disc, wrap in plastic and refrigerate for 30 minutes
2. Meanwhile, in a food processor, process ricotta, sugar, rum, egg and flour until smooth
3. Take about 2/3 of the pastry, and roll out to fit a 10x34cm rectangular tart tin
4. Pour filling into tart shell
5. Preheat oven to 160 C
6. Roll out remaining pastry and cut into 1cm strips. Lay them across the tart to form a lattice, brush the strips with egg yolk, trimming any excess pastry. Scatter pine nuts on the top
7. Bake for 35-40 minutes or until golden and ricotta set. Cool in tin.


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