Recipe

Mandarin-infused Ricotta Tart Recipe

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Ingredients

1 pinch sea salt .
fresh ground black pepper, to taste .
1 c ricotta cheese .
100 g small kalamata olives .
100 g butter .
SALAD .
1/2 c milk .
1 egg yolk .
2 eggs .
3/4 c parmesan cheese, freshly grated .
1 tbsp mandarin orange zest, finely sliced .
1 fennel bulb, sliced finely .
FILLING .
2 mandarin oranges, peeled & segmented .
200 g plain flour .
sea salt, to taste .
1/2 c arborio rice .
olive oil, to taste .
1 pinch of freshly grated nutmeg .
40 g butter .
PASTRY .
150 g mixed salad greens .
60 g pecorino cheese, shaved .
2 tbsps cold water

Directions

Step #1 PASTRY: Place the flour & butter in a food processor/blender & pulse to mix.
Step #2 Add the egg yolk & water, & again pulse to mix all ingredients, until well-mixd & looking like pastry dough.
Step #3 DO NOT OVERWORK THE DOUGH.
Step #4 Roll the pastry into a ball, wrap in plastic wrap & place this in the refrigerator for 20 mins before rolling it out.
Step #5 Lightly flour the benchtop & the rolling pin, & roll out the pastry evenly so that it is about 5mm thick.
Step #6 Dust lightly with extra flour as needed.
Step #7 Using a 14cm-diameter fluted biscuit cutter, cut out four rounds to line 4 x 10cm diameter individual greased tartlet tins with removable bases.
Step #8 ALTERNATIVE: the pastry can also be used to line a 26cm-diameter tart tin.
Step #9 With your thumb & forefinger, carefully push the pastry into the angles of each mould.
Step #10 Rest the pastry moulds in the refrigerator for at least 30 mins before baking.
Step #11 Preheat the oven to 180ºC.
Step #12 Line the tart cases with baking paper & cover with pastry weights.
Step #13 Bake for 10 mins.
Step #14 Remove the weights & paper.
Step #15 Return the tartlets to the oven & bake for a further 5 mins or until lightly golden.
Step #16 Set aside.
Step #17 FILLING: Bring 1 litre of water to the boil & add the rice & sea salt.
Step #18 Return to the boil & cook for 8 mins.
Step #19 Drain, then transfer to a large bowl & cool.
Step #20 Preheat the oven to 190ºC.
Step #21 Place the ricotta in a food processor/blender & process until smooth.
Step #22 Add eggs, milk, butter, salt & pepper, nutmeg, & process until well mixd.
Step #23 Stir the ricotta mixture into the rice with the parmesan & mandarin zest.
Step #24 Pour into the pastry shells & bake for 10-15 mins or until golden.
Step #25 SALAD: Place all the ingredients in a bowl & toss to mix.
Step #26 SERVING: Place each tart on a plate & serve this with the salad on the side.
Step #27 NOTE: Vincotto all’limone (lemon vincotto) is a vinegar/wine condiment that enhances the flavor of meats, fish, fruit salad, & ice cream.
Step #28 It has an intense, syrup-concentrated grape flavour, & is available from specialty food stores.
Step #29 In Australia, ring Enoteco Sileno on (03) 9389-7000.
Step #30 And see http://www.
Step #31 capriflavors.
Step #32 com/vincotto.
Step #33 php.
Enjoy the Mandarin-Infused Ricotta Tart recipe

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Mandarin-infused Ricotta Tart Recipe

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