Preparation time is 30minutes
Cook time is 1hours
Total time is 1hours 30minutes
Serve is for 12 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
12
Filling
- 2tablespoons plain flour
- 1/2 cup thickened cream
- 1tablespoons icing sugar (sifted)
- 2teaspoons lemon zest
- 250grams fresh ricotta
- 2 free range eggs
- 1/3 cup caster sugar
- 1/2 cup sultanas
- 1teaspoons baking powder
- 2 cup plain flour
- 125grams butter (chopped)
- 1/2teaspoons ground cinnamon
- 1teaspoons lemon zest
- 1 free range egg
- 1/4 cup caster sugar
Nutrition per serving
1120kJ / 269Cal
1120 Kilojoules or 269 Calories
13% of daily energy intake*
Protein
5.2grams
Fat
15.2grams
Carbs
27.4grams
Sugars
12.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Combine flour, sugar, baking powder and cinnamon in a food processor. Add zest and butter and process until finely chopped. Add egg and 1 tbs cold water and pulse until dough comes together in a ball, adding a little more water, if necessary.
Step 2 of 5
Transfer dough to a lightly floured surface and knead lightly until smooth. Roll out until large enough to line a 12x34cm fluted tart tin with removable base. Press into tin and trim edges. Chill.
Step 3 of 5
Meanwhile, preheat oven to 180°C.
Step 4 of 5
To make the filling, place sultanas into a bowl and cover with boiling water. Set aside to soften. In a separate bowl, beat eggs, sugar and zest together with electric beaters until thick and pale. Add ricotta, cream and flour and beat until smooth.
Step 5 of 5
Place tin onto a baking tray. Drain sultanas and scatter over pastry base. Pour over ricotta mixture, and bake for 1 hour or until pale golden and set. Cool for 30 minutes. Remove from tin, dust with icing sugar and serve.
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