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Ricotta Flan��� Veg� HT� CD� DP�� Italian� 50mins

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

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Ingredients

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

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Instructions

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

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

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

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

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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.

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

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

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

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

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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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