100g butter, slightly softened
85g caster sugar
150g plain flour
30g unsweetened cocoa powder
1 egg, beaten
3 eggs, beaten
140g caster sugar
1 heaped tsp finely grated orange rind
750g smooth ricotta cheese
1 tbsp lemon juice
2 tbsp orange juice
To make the pastry base, use a food processor to mix together the butter and sugar until pale and creamy. Sift in the flour and cocoa and then beat in the egg to make a nice soft pastry. Scrape out onto plastic wrap, flatten into a disc and wrap up. Refrigerate for about an hour.
Preheat your oven to 180C/350F/Gas 4. Roll out the pastry on a lightly floured work surface until large enough to line a 24cm loose-bottomed tart tin or springform tin with high sides. Line the pastry with baking paper and baking beans or uncooked rice and bake for about 20 minutes. Remove the paper and beans and bake for a further 5 minutes to slightly dry the base.
For the filling, whisk together the eggs and sugar until thick and creamy. Whisk in the orange rind and ricotta until smooth. Whisk in the lemon and orange juice and scrape into your pastry case. Bake for about 30-40 minutes, or until the top seems set and is lightly golden here and there. Cool before cutting into portions. This can be served slightly warm, at room temperature or even cold from the fridge.
I made this for pudding at my friends house after lunch. I'd been wanting to try it for a while but hadn't had an excuse, this way I can make it, try it and then leave it for her family to finish, rather than having it at home and sneaking a few extra slices.
To be fair though, it was quite rich and you wouldn't want to eat lots of it! Well, not in one sitting!
Taken from: Falling Cloudberries by Tessa Kiros