Italian Easter Tart

 

Italian Easter tart recipe by Nadine Ingram from Flour & Stone in Sydney.

What you will need

2 egg yolks

1 egg

25 gm caster sugar

2 tbsp milk

250 gm (1 2/3 cups) plain flour

175 gm butter, diced and chilled

To serve: icing sugar, glacé clementines and glacé grapefruit

  Ricotta filling 60 gm sultanas

2 tbsp Sicilian Marsala (see note)

400 gm fresh firm ricotta (see note)

80 gm caster sugar

70 ml pouring cream

3 egg yolks

1 egg

1 tbsp vanilla bean paste, or seeds scraped from 1 vanilla bean

Finely grated rind of 1 lemon

60 gm candied orange peel, finely chopped

50 gm dark chocolate (70% cocoa solids), coarsely chopped

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