Baked Ricotta and Candied Fruit Tarts with Orange Syrup

These tarts are extremely easy to prepare and are a type of cheesecake with a more ethereal texture; the candied fruit adds further dimension. They are best eaten warm when they are light and airy - left to cool they tend to deflate.

Look for a fairly dry ricotta for this dish. Some fantastic Australian examples are available now: I especially like Gabrielle Kervella’s goat’s ricotta and Simon Burr and Paula Jenkin’s Woodside Cheese