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Ingredients

• 350 g plain flour
• 150 g sugar
• 100 g lard
• 1 egg
• 1 egg yolk
• 1 tsp vanilla essence

• 100 g plain flour
• milk, for soaking
• pinches ground cinnamon
• 1 pieces thinly pared lemon zest
• 100 g sugar
• 200 g sheep's milk ricotta cheese, (see Cooks note below)
• 250 g candied fruits, including cedro and pumpkin (see Cooks note below)

• 3 eggs
• 200 ml milk
• 1 tsp cornflour
• 2 tbsp orange flower water
• 2 tbsp Mandarino liqueur

Description

Matthew Fort Describes His Traditional Italian Easter Tart As “rich, But, Thank God, Comfortingly Light”

UK TV