Make a pate sucre (see how to's) and bake blind.
500 g Ricotta cheese
250 g mascarpone cheese
150g caster sugar
3 eggs beaten
grated zest of an orange and juice of 1/2 orange
icing sugar for dusting
Preheat the oven to 170c/150c fan
Beat the ricotta and mascarpone together until very smooth and light. Add the sugar, eggs and orange juice and zest. Beat again until everything is thoroughly combined. Pour the mixture into the pastry case and bake for about 45 min until the filling is set. Cool. Dust with icing sugar.
