Preparation time is 30minutes
Cook time is 1hours
Total time is 1hours 30minutes
Serve is for 10 people
Unable to load
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
10
- 1tablespoons demerara sugar
- 1teaspoons vanilla extract
- 1/2teaspoons ground cinnamon
- 1tablespoons orange, zest
- 600grams fresh ricotta
- 2 eggs
- 1/2 cup caster sugar
- 2 sweet shortcrust pastry (quantities, see recipe)
Nutrition per serving
1110kJ / 265Cal
1110 Kilojoules or 265 Calories
13% of daily energy intake*
Protein
8.6grams
Fat
13.3grams
Carbs
26.7grams
Sugars
14.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Lightly grease a round 23 x 3cm fluted tart tin with removable base. Roll two-thirds of pastry between 2 sheets of baking paper until 4mm thick. Press pastry over base and side of tin. Trim excess and reserve. Cover tin and reserved pastry with plastic wrap. Refrigerate for 30 minutes.
Step 2 of 4
Meanwhile, using an electric mixer, beat ricotta and caster sugar in a bowl until smooth. Beat in 1 egg, vanilla, zest and cinnamon until combined.
Step 3 of 4
Preheat oven to 180°C. Place tin on a baking tray. Fill pastry case with ricotta mixture. Smooth surface. Whisk remaining egg in a bowl. Brush pastry edge with a little egg.
Step 4 of 4
Roll reserved pastry into a 24x30cm rectangle. Cut into 10 x 3cm-wide strips. Arrange in a lattice pattern over filling. Press edges to seal. Trim excess. Brush with a little egg and sprinkle with demerara sugar. Bake for 50-60 minutes or until pastry is golden and filling has set. Set aside to cool slightly. Refrigerate until chilled. Remove from fridge 1 hour before serving.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.