- 60g (1/3 cup) blanched almonds, toasted
- 40g (1/4 cup) sesame seeds, toasted
- 190g (11/4 cups) plain flour
- 125g butter, chilled, chopped
- 55g (1/4 cup) caster sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- Melted butter, to grease
- 1 tablespoon demerara sugar
- 500g fresh ricotta
- 100g (1/2 cup) caster sugar
- 2 eggs
- 100g 70% cocoa dark chocolate, finely chopped
- 2 teaspoons finely grated orange rind
- 2 tablespoons pine nuts, toasted, chopped
- 1/2 teaspoon ground cinnamon
Process the almonds and sesame seeds in a food processor until finely chopped. Add the flour, butter and caster sugar and process until the mixture resembles fine breadcrumbs. Add 1 egg and vanilla. Process until dough just starts to come together.
Turn dough onto a floured surface. Knead lightly until just smooth. Shape into a disc. Cover with plastic wrap. Place in fridge for 4-6 hours to rest.
Meanwhile, to make ricotta filling, use an electric beater to beat ricotta and sugar in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition. Stir in chocolate, orange rind, pine nuts and cinnamon.
Lightly brush a 3cm-deep, 24cm (base measurement) fluted tart tin, with removable base, with butter. Roll pastry between 2 sheets of non-stick baking paper until 4mm thick. Line tin with the pastry. Trim. Reserve excess pastry. Cover tin and excess pastry with plastic wrap. Place in the fridge for 30 minutes to rest.
Preheat oven to 180°C. Fill pastry case with filling. Smooth the surface. Whisk the remaining egg in a bowl. Brush the pastry edge with the egg.
Roll the reserved pastry into a 26 x 20cm rectangle. Cut lengthways into twelve 1.5cm-wide strips. Arrange strips in a lattice pattern over filling. Press the edges to seal. Trim excess. Brush with egg and sprinkle with the demerara sugar. Bake for 45 minutes to 1 hour or until golden and filling has set. Set aside to cool slightly. Place in fridge to chill. Remove 1 hour before serving.