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Ricotta Flan    Veg  HT  CD  DP   Italian  50mins



Serves  4      Hot  Cold   Dried Fruit Nuts  Alcohol Vegetarian   Desserts Puddings  Italy  Mediterranean  Europe




For the pastry case

   100g/4oz Butter

   200g/7oz Wholemeal Flour

   50g/2oz Ground Almonds

   50g/2oz Soft Brown Sugar

   Grated rind of 1 Orange

   3-6 tbsp Milk

For the filling

   1 heaped tbsp Sultanas

   2 tbsp Honey

   5 tbsp Marsala or Sherry

   Grated Nutmeg

   25g/1oz Pine Kernels

   300g/11oz Ricotta Cheese





1. Preheat the oven to 220C, 425F, Gas Mark 7.


2. In a large mixing bowl, rub the butter into the flour until it resembles fine breadcrumbs.


3. Add the almonds, sugar and orange zest and mix well,  then gradually add the milk and mix together.


4. Turn onto a floured surface and knead lightly to make a firm, smooth dough.


5. Roll out on a lightly floured surface and use it to line a 25cm/10 inch flan dish.  Line with greaseproof or parchment paper and fill with baking beans.


6. Bake in the oven for 10 minutes, then remove the beans and paper  cook for a further 5 minutes.


7. Meanwhile, place the sultanas, Marsala or sherry  and honey  in a large saucepan and heat gently, stirring constantly, until the honey has melted.


8. Remove from the heat and add the ricotta and pine kernels. Mix well.


9. Remove the flan from the oven and reduce the temperature to 180C, 350F, Gas mark 4.


10. Pour the ricotta mixture into the pastry case, sprinkle with a little grated nutmeg then return to the oven and cook for 20-25 minutes. Allow to cool slightly before serving or serve cold.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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