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Pine nut & ricotta tart with spiced syrup
- 500g sweet shortcrust pastry , look for a variety made with butter such as Dorset Pastry (dorsetpastry.com)
- 350g ricotta
- 100g pine nuts , toasted
- 150g golden caster sugar
- juice and zest 2 oranges
- 6 eggs , beaten
- 142ml pot double cream
- 100g golden syrup
- 100ml sweet wine , preferably Italian
- 2 star anise
- icing sugar
Directions:View on BBC Good Food
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