Pine nut and ricotta tart with spiced syrup

Ingredients

• 500 g sweet shortcrust pastry look for all-butter
• 350 g ricotta
• 100 g pine nuts toasted
• 150 g golden caster sugar
• 2 oranges juiced and zested
• 6 eggs beaten
• 142 ml double cream
• 100 g golden syrup
• 100 ml sweet wine preferably Italian
• 2 star anise
• for dusting icing sugar

Instructions

1. 1

   Roll the pastry out as thinly as you can and line a buttered 22cm-deep, loose-based tart tin or a tart ring set on a baking sheet. Chill for 30 minutes.

2. 2

   Heat the oven to 190c/fan 170c/gas 5. Line the tart with parchment and baking beans and bake for 10 minutes. Take out the parchment and beans and cook for another 5 minutes.

3. 3

   Turn the oven down to 180c/fan 160c/gas 4. Mix the filling ingredients together using only half the orange juice and pour into the tart. Bake for 25-30 minutes, or until the filling has set. Cool a little.

4. 4

   For the syrup, melt the golden syrup with the wine, remaining orange juice and star anise, bring just to a boil. To serve, dust the warm tart with icing sugar and cut into slices and spoon over a little syrup.