|
Ricotta Flan Veg
HT CD
DP Italian
50mins
Serves
4
Hot
Cold
Dried Fruit Nuts Alcohol
Vegetarian
Desserts
Puddings Italy Mediterranean Europe
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
Instructions
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.
More
Dessert Recipes |
Sweet Sauce
Recipes |
What's
in Season
|
