A decadent dessert.
Ingredients
- 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
Method
- 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.
