- for the pastry
- 225g (8oz) flour
- 100g (4oz) unsalted butter
- 1 egg
- 30g (1oz) caster sugar
- for the filling
- 350g (12oz) ricotta cheese
- 85g (3oz) caster sugar
- 3 eggs
- grated zest and juice 1 lemon
- grated zest and juice ½ orange
- 60g (2oz) blanched almonds, finely chopped
- 60g (2oz) chopped mixed peel
- 4 drops vanilla essence
- 100g (4oz) dark chocolate, grated
- icing sugar, to dust
Heat the oven to 180C, 160C fan oven, 350F, gas 4.
To make the pastry, rub together the flour, a pinch of salt and the butter until the mixture resembles breadcrumbs. Mix in the egg, together with 3 tbsp water and the sugar. Knead lightly. Roll into a ball, wrap in clingfilm and chill for 30 minutes.
Meanwhile, make the filling. Sieve the ricotta to drain off excess water, then put it in a mixing bowl and gradually beat in the sugar and eggs with a spoon. Stir in the citrus zest and juice. Now add the almonds and the chopped mixed peel, vanilla essence and grated chocolate, mixing well between each addition. Chill this mixture in the fridge.
Remove the pastry while you’re in there, roll it out on a well-floured surface and use to line a 25cm (10in) tart tin. Cut away any excess pastry, keeping it for the lattice top. Pour the ricotta mix into the tart and smooth over evenly. Roll out the pastry trimmings and cut into 2.5cm (1in) wide strips. Arrange these in a lattice pattern over the top of the tart. Bake in the oven for 45-50 minutes until a light golden brown. Remove the tart from the oven and allow to cool. Dust with icing sugar when cool.