RICOTTA AND SAFFRON CHEESECAKE TARTLETS (Makes 18-20)

INGREDIENTS: 200g plain (all-purpose) flour, plus extra for dusting; 100g semolina flour (semola rimacinata); 50ml water; 15g lard or unsalted butter.

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For the filling: 400g ricotta, well drained; 100g caster (superfine) sugar; 2 medium egg yolks; pinch of ground saffron; 60g plain (all-purpose) flour; zest of 1/2 orange; zest of 1/2 lemon; 1tsp baking powder; icing sugar, for dusting.

METHOD:

1. Make the pastry dough. Put the flour, semolina and water into a large bowl and mix together until the water has been absorbed by the flour. Add the lard or butter and knead until fully incorporated and you have a soft dough.