Baked Sicilian ricotta cake

For the pastry:
• 250g plain flour
• 100g unsalted butter, chilled, finely chopped
• 1 egg, chilled
• 1-2 tbsp chilled water as required
• 1 tbsp sugar

For the filling:
• Butter, to grease cake tin
• 400g firm ricotta
• 3 egg yolks
• 1/4 cup self raising flour
• 1/4 cup sugar
• 1/2 tbsp vanilla essence
• 1/4 cup sultana soaked in 1 1/4 tbsp hot water
• 1/4 cup shredded dark chocolate
• 1 tbsp lemon rind, grated

1. Process flour, sugar, butter and a pinch of salt in a food processor until the mixture resembles breadcrumbs.
2. Whisk the egg and 1 tablespoon of chilled water in a bowl until combined, add to the flour and mix together by hand.
3. Place on the bench top and knead by hand, then roll into a ball and refrigerate for 20 minutes.
4. Turn the pastry out onto a work surface and knead gently to bring together.
5. Form into a disc for a round tart or into a log shape for a rectangular tart.
6. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours.
7. Preheat oven to 180˚C (fan forced). Grease and line a small round pr rectangular cake tin.
8. Roll out the pastry, line the baking dish with it and then bake for 10 minutes.
9. Mix all the ingredients (including the sultanas soaking in liquid) in a medium bowl.
10. Pour the mixture into the prepared tin and bake for 30 minutes or until golden brown and a skewer inserted into the centre of the cake comes out clean.