| pastry |
pour filling into cooled pastry shell, smooth the top with a spatula, bake 30 minutes or until golden brown and set |
| 2 1/4 cups flour |
combine |
shape ino a ball, cover with plastic wrap, rest 15 minutes |
flatten with your hands, press evenly over the borrom and sides of a 9-inch tart pan, line with aluminium foil, bake in moderate oven for 15–20 minutes |
remove foil, prick with a fork, bake 15–20 minutes more until set but not coloured; leave to cool |
| 1 teaspoon baking powder |
| 1/4 cup light olive oil |
mix briefly until a soft oily dough forms |
| 1/4 cup safflower oil |
| 1/2 cup beer |
| filling |
| 1 1/2 cups ricotta |
drained overnight in a cheesecloth-lined colander |
|
combine in food processor for 30 seconds |
| 1/3 cup honey |
|
| 1/2 teaspoon mastic |
ground |
| 1/2 teaspoon cinnamon |
ground |
| 2 large eggs |
|
add one at a time, processing until smooth |
| cinnamon |
ground |
|
sprinkle, leave to cool before serving |