300 g Sweet Crust Pastry
20 g Candied Orange Peel
20 g Candied Lemon Peel
20 g Glace Cherries
20 g Plain Chocolate
1 Egg
75 g Caster Sugar
1/2 Lemon
200 g Ricotta Cheese
1. Roll the pastry and line four 3 inch loose bottomed flan rings.
Cut the excess pastry into strips. Put in the fridge for 20 minutes.
2. Beat the egg yolk and sugar until creamy. Add the chopped fruit,
chocolate, lemon zest and ricotta to the mixture.
3. Preheat the oven to 190?c / 375?f / Gas Mark 5. Pour the mix into
the pastry cases and cover with the strips of pastry in a lattice
shape. Bake for 30 – 35 minutes until the top is brown. Serve with
vanilla ice cream
Yields
4 servings