A decadent dessert.


  • pastry:
  • 100 g plain flour
  • 60 g sugar
  • 70 g butter
  • 65 g almond flour
  • 1 free range large egg
  • cinnamon powder
  • fine salt
  • filling:
  • 1 free range medium egg
  • 15 g plain flour
  • 35 g sugar
  • 200 g ricotta cheese
  • 2 spoons of raisins
  • 10 gianduja chocolote pieces
  • cinnamon powder
  • orange and mascarpone cream:
  • 6 oranges
  • 200 g mascarpone cheese
  • 1 tsp sugar
  • 5 mint leafs
  • 1 spoon of cointreau liqueur – orange liqueur - (or havana club rum)
  • decoration:
  • icing sugar
  • cocoa powder


  • Put the raisins into a bowl with medium temp water for 15 mins. Dry the raisins and covered with plain flower.
  • For the pastry:
  • Mix flour, sugar, almond flour, hint of salt and half tea spoon of cinnamon in a large bowl. Add butter and squeeze it using a fork. Compress the mix by and and let it rest in the fridge for 15 minutes. After 15 minutes roll the pastry into the baking tray.
  • For the filling:
  • Whisk eggs, sugar until get a soft cream. Add ricotta cheese and hint of cinnamon. Add the raisins and Gianduja chocolates.
  • Pour the mix into the baking tray.
  • Cook in the oven at 190°C for 20 mins.
  • For the Orange and Mascarpone Cream:
  • Put the juice of 1 orange, 1 spoon of Cointreau Liqueur, 1 teaspoon of sugar and boil it for 3 or 4 minutes. Add some mascarpone cheese and whisk the mix with electric mixer.
  • Put the tart on the plate and 2 spoons of orange and mascarpone cream beside. Decorate with mint leaf a few drops of caramelized orange juice. Drizzle with icing sugar and cocoa powder.

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