For the pastry
225g (8oz) plain fl our
25g (1oz) caster sugar
150g (5oz) butter, at room temperature
1 medium egg
For the fi lling
150g (5oz) ricotta cheese
150g (5oz) mascarpone cream cheese
2 medium eggs
125g (4oz) muscovado sugar
2 x 15ml tablespoons brandy
100g (3 ½ oz) 70% cocoa solid dark chocolate
50g (2oz) ground almonds
Preheat the oven to 200ºC /400ºF. To make the pastry place half of the flour with the caster sugar, butter and egg in a medium size bowl. Add three 15ml tablespoons of water and mix together with a fork to a stiff paste. Add the remaining flour and mix to form a pastry, finishing off by hand. Lightly knead on a surface dusted with fl our until smooth. Wrap the pastry and chill for half an hour to allow it to rest. Roll out the pastry and line a loose base 22cm/9” flan tin.
Line this with baking parchment and fill with baking beans or dried pulses. Rest the tin on a preheated baking sheet and bake blind for 20 minutes. Remove the parchment and baking beans.
To prepare the fi lling place the chocolate in a bowl resting over a pan of simmering water, heat until it’s melted. Whisk with the remaining filling ingredients, except the chocolate, to a smooth consistency. Stir in the melted chocolate. Then spoon into the pastry shell. Bake it in the oven for a further 20-25 minutes, until the fi lling is just set. Leave it to cool and chill until ready to serve. Cut into thin slivers and serve with thick cream or ice cream.