Ricotta and pine nut tart

To make the pastry sift the flour and castor sugar into a big bowl. Cut the butter into cubes, then rub into the flour and sugar until it resembles fine breadcrumbs. Add the egg yolks, and water one tablespoon at a time until the dough comes together (you may need another tablespoon or two of water). Wrap in cling film and allow to chill in the fridge for 30 minutes.

Roll the pastry out as thinly as you can and line a 23cm round, deep spring form cake tin.

Heat the oven to 180ºC. Bake the tart blind* in the oven for 10 minutes.  Remove from the oven, remove the baking paper and beans and cook the pastry uncovered for another 3 minutes.

Mix the filling ingredients together and pour into the tart shell.

Bake for 25-30 minutes until the filling has set.

Remove from the oven and allow to cool slightly before serving.

Serve the tart warm or cold. 

Chef’s note:
* To bake blind: Cut a piece of baking paper just larger than the tart
tin.  Press the paper onto the pastry, then add baking beans (available
at specialist baking shops) or beans or rice. This acts as a weight to
keep the pastry from puffing up in the oven. Bake for about 10 minutes
with this on, and then a few minutes with baking paper and beans/rice
removed, to crisp up the pastry.

Serve this as a decadent dessert or with strong coffee for a mid-morning snack.

Reprinted with permission of Sasko.