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  • BBC Easycook

    Proof is in the pudding

    Mar 30, 2023 4 minutes

    A classic crumble that's perfect with ice cream

    Pine nut & ricotta tart with spiced syrup

    ■ Serves 6 ■ Prep 20 mins plus chilling ■ Cook 50 mins VEGETARIAN

    500g sweet shortcrust pastry

    FOR THE FILLING

    350g ricotta l00g pine nuts, toasted
     150g golden caster sugar
     2 oranges, zested and juiced
     6 eggs, beaten
     150ml pot double cream

    FOR THE SYRUP

    100g golden syrup
     100ml white wine
     2 star anise icing sugar, for dusting

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

    Heat the oven to 190C/170C fan/gas 5. Line the tart with baking parchment and baking beans and bake for

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