I adapted Anton’s recipe with no added butter and no sugar and for the crust you will need:
250g plain flour
25ml olive oil
a few drops vanilla
grated rind of half a lemon
I use an loose bottomed tart dish of 23cm, for a larger dish, double the ingredients.
Make the pastry by rubbing in the ricotta and olive oil into the flour, as you would with butter. Add the vanilla and grated lemon zest. Add the egg and if necessary add a few drops of water until you form a dough. Cover with cling film and place in the fridge for an hour. Roll out on a floured surface. Wrap the pastry around the rolling pin and gentle drop it as you unfold it onto the greased tart dish. With the tips of your fingers, gently tap on the pastry to ease it into the mould. Take a fork and pierce the pastry all over. Bake blind and allow to cool.
For the filling you will need:
50ml Greek Yoghurt
100g ground almonds
50g candid peel
60g glace cherries
50g chopped almonds
grated zest of half a lemon
grated zest of half an orange
flaked almonds and some cherries to decorate the surface of the tart after baking
Preheat the oven to 160 C.
Place the ricotta and yogurt in a large bowl. Mix until they bind together and you have a creamy consistency. Add the stevia, ground almonds and citrus zest, the candid peel and chopped glace cherries. Finally add the eggs.
Pour the filling into the pre baked crust. Top with cherries and flaked almonds. Allow to cook slowly if possible. On tv we had to increase the temperature to speed the cooking time and this resulted in a few overly browned flaked almonds. Allow to cook before serving. This pie is just delicious, thank you Anton for sharing.
For the recipe in Maltese, click here