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100 g plain flour
60 g sugar
70 g butter
65 g almond flour
1 free range large egg
1 free range medium egg
15 g plain flour
35 g sugar
200 g ricotta cheese
2 spoons of raisins
10 gianduja chocolote pieces
orange and mascarpone cream:
200 g mascarpone cheese
1 tsp sugar
5 mint leafs
1 spoon of cointreau liqueur – orange liqueur - (or havana club rum)
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.