Ricotta and pecorino tarts (casadinas) | Gourmet Traveller

Ingredients

• 100 gm sultanas
• 350 gm well-drained ricotta
• 150 gm young Pecorino Sardo, freshly grated
• 60 gm fine semolina, sieved
• ¼ tsp saffron threads (see note)
• 3 eggs, lightly beaten
• 100 gm caster sugar
• Finely grated rind of 1 lemon and 1 orange
• Casadinas dough
• 400 gm "00" flour, plus extra for dusting
• 2 eggwhites, lightly beaten
• 25 gm butter, melted