INGREDIENTS

INSTRUCTIONS

Preheat the oven to Gas Mark 7/220øC/425øF. To make the pastry, rub
the butter or margarine into the flour until the mixture resembles
fine breadcrumbs. Stir in the almonds, sugar and orange zest, then
gradually add the orange juice, stirring it in with a round-bladed
knife until the ingredients begin to stick together in large lumps.
Gather the mixture into a ball and knead lightly for a few seconds to
make a firm, smooth dough. Roll out the dough on a lightly floured
surface and use it to line a 25cm (10-inch) flan dish. Prick the base
of the pastry lightly with a fork and line with foil or greaseproof
paper weighed down with baking beans. Bake in the oven for 6-8
minutes, then remove the beans and paper or foil and cook for a
further 3-4 minutes. Remove from the oven and reduce the oven
temperature to Gas Mark 4/180øC/350øF. Meanwhile, to make the
filling, put the Marsala or sherry, honey and sultanas in a saucepan
and heat gently, stirring, until the honey has melted. Remove from  the
heat and add the ricotta and pine kernels. Pour the ricotta  mixture
into the pastry base, sprinkle with a little grated nutmeg  and bake
for a further 20-25 minutes or until the filling is set and  golden,
but not dry. Allow to cool slightly before serving or serve  cold.
Converted by MC_Buster.  NOTES : This lovely melting flan comes from
Rome, where the ricotta is  famous for its freshness and flavour.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God specializes in surprise endings”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 382
Calories From Fat: 285
Total Fat: 32.7g
Cholesterol: 26.3mg
Sodium: 253.2mg
Potassium: 266.4mg
Carbohydrates: 12.9g
Fiber: 3.2g
Sugar: <1g
Protein: 11.8g