Orange Ricotta Tart de VIVIAN CC Octubre 2013 Casa de Marisa

Esta receta es de Mary Berry:

Ingredients:
300g plain flour
175g butter, softened
60g caster sugar
2 tbsp dry marsala wine
2 egg yolks

Filling:
900g ricotta cheese
200g caster sugar
250ml double cream
50g plain flour
6 eggs
grated zest of 2 medium-sized oranges
grated zest of 2 medium sized lemons
icing sugar for sprinkling
orange twist to decorate

Method
First prepare pastry dough:
in a large bowl, beat flour, butter, sugar, wine, and egg yolk. just until mixed.
shape dough into a ball.
wrap tightly and refrigerate for 1 hour

preheat oven to 180C

Into 25cm spring from cake tin, press three-quarters of the dough on to bottom and up side of tin to within 2cm of top, keep remaining dough refrigerated.

Bake pastry case for 15 minutes or until golden, cool in tin on wire rack.

while pastry base is cooling, prepare filling: press ricotta through fine sieve into large bowl. With electric mixer, beat ricotta just until smooth, slowly beat in caster sugar, scraping bowl often with rubber spatula. add double cream, flour, eggs, and orange and lemon zest: beat until well blended, occasionally scraping bowl. Pour mixture into tin.

On lightly floured surface, with floured rolling pin, roll out the rest of the dough into 25x12.5cm rectangle . Cut dough lenghtways into ten 1cm wide strips. Place 5 strips about 2.5cm apart across filling.
Arrange remaining strips at right angles to make a lattice. Trim ends of strips even with pastry case.

Bake cake for 1 1/4 hours. Turn oven off., leave cheesecake in oven for 1 hour. Remove cheesecake from oven, cool completely in tin on wire rack. Cover and refrigerator  at least 4 hours or until chilled.

When cheesecake is firm, with palette, knife, loosen tin side from cheesecake and remove, loosen cake from tin base, slide on to plate.

Sprinkle with icing sugar.