Today’s cake – Orange Ricotta Tart

I love all things ricotta and Grand Manier in desserts so I thought I’d give this Neil Perry recipe that appeared in yesterday’s paper a go. A really good pastry and easy to make, whipped it up this morning before we headed out to brunch.

054

Ingredients
Pastry

350g plain flour
250g cold unsalted butter, cubed
60g caster sugar
1 egg yolk, lighty whisked, with 30g water

Filling
1 large egg
1 large egg yolk
250g ricotta
75g icing sugar
Finely grated zest of one orange
1 tbsp Grand Manier
125ml double cream

Making it
1. Lightly grease a 25cm tart pan with a removable base

2. For pastry, process flour, butter and sugar in a food processor until it resembles bread crumbs. Add the egg yolk and water and process until the mixture just comes together. Form the mixture into a ball with your hands, wrap in plastic and refrigerate for 30 minutes

3. Roll out the pastry onto a lightly floured surface (I find it works better rolled out on baking paper) to 5mm thick. Line the tart pan and trim the edges. Refrigerate for 30 minutes.

4. Prehead oven to 180 degrees. Cover pastry case with baking paper and fill with baking weights. Bake for 15 minutes. Remove from oven, remove weights and set aside.

5. Meanwhile, make filling. Place egg, egg yolk, ricotta, sugar, orange zest and Grand Manier in a bowl and combine well. In a separate bowl, whip the cream in a small bowl with an electric mixer on high until soft peaks form. Fold the cream into the ricotta mixture then spoon into tart case.

6. Bake for 20 minutes or until golden. Allow tart to cool on a wire rack. Serve with double cream if desired.

One thought on “Today’s cake – Orange Ricotta Tart

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s