Sweet ricotta tart - delicious. magazine

Ingredients

• 700g ricotta
• 100g caster sugar
• 200ml double cream
• Finely grated zest 1 lemon
• 1 tbsp marsala
• 1 vanilla pod, split and seeds scraped, or 1 tsp vanilla extract
• 2 medium free-range eggs, plus 1 egg yolk, lightly beaten
• 50g dark chocolate (70% cocoa), finely chopped
• 2-3 tbsp finely chopped Italian candied fruit (see tip)
• 3 tbsp pine nuts
• For the sweet pastry
• 300g plain flour, plus extra to dust
• 150g unsalted butter, cubed and chilled
• 80g caster sugar
• 1 medium free-range egg, plus 1 egg yolk
• You’ll also need
• Deep 24cm fluted tart tin, loose-based
• Useful to have
• Food processor