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Clover Mandarin and Ricotta Tart

Clover Mandarin and Ricotta Tart

Clover Mandarin and Ricotta Tart
Recipe by: Daleen van der Merwe

Serves: 6
Preparation: 20 min
Cooking: 45 min

90 g butter, softened
¼ cup castor sugar
1 egg
1½ cup cake flour
¼ cup self-raising flour
3 mandarins
2 egg yolks
¼ cup castor sugar
450 g ricotta cheese
¼ cup orange marmalade, warmed and strained
Clover Bliss Medium Cream Chocolate Dairy Dessert, to serve
To make the crust
Beat the butter, sugar and egg with an electric mixer, until just combined.
Sift the flours together and add half of the flour mixture to the butter mixture and beat slowly until just mixed.
Add the rest of the flour and mix into a dough by hand. Knead dough on floured surface until just smooth. Wrap in plastic and place in the fridge for 30 minutes.
Roll the pastry out until it is large enough to line a 22 cm-diameter loose-based flan tin.
Place on a baking tray. Prick the bottom of the pastry crust, cover and place in the fridge for 30 minutes.
Finely grate rind from the mandarins to get 2 tablespoons rind. peel the mandarins and break into segments.
Beat the egg yolks and sugar until thick and pale. Beat in the ricotta and mandarin rind.
Spoon the filling into the pastry case, top with mandarin segments.
Bake for 35 minutes or until just set at 180 °C.
Brush the top with the strained, warm marmalade.

Stand for 5 minutes and serve with Clover Bliss Medium Cream Chocolate Dessert

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