Sweet ricotta tart

Method

1. To make the dough for the pastry, pulse the flour and butter together in a food processor until you have pea-size lumps of butter. Add the sugar and pulse to combine. Add the egg and yolk, lemon zest and vanilla seeds/paste and continue to pulse until the mixture almost forms a ball. (Alternatively, see the food team’s tip.) Tip the dough onto a work surface and bring it together with your hands. Wrap well, flatten into a disc and chill for at least 1 hour.
2. Heat the oven to 180°C/160°C fan/gas 4. On a lightly floured work surface, roll out the pastry into a circle larger than your tart tin and 2mm thick. Drape it over the tart tin, pressing in the pastry, then roll your rolling pin along the edges of the tin to trim off any excess. Chill for 15 minutes.
3. Meanwhile, whisk the ricotta, sugar and cream together in a large bowl until smooth. Change to a wooden spoon and stir in the lemon zest, marsala and vanilla. Gently stir in the eggs until just combined, followed by the chocolate and candied fruit. Pour the mixture into the chilled pastry case, then sprinkle over the pine nuts.
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4. Bake for 30-35 minutes until the pastry is golden and the filling is just set – it should still be a little wobbly. Allow to cool (it will firm up as it cools), then chill in the tin for at least 2 hours. Remove from the tin and serve.