Ricotta and orange tart

A delicious tart with a creamy centre, excellent with lemon marmalade too. 🍋
INGREDIENTS
PASTRY
300 g Italian 00 flour
100 g sugar
150 g butter
1 whole egg
1 egg yolk
5 g baking powder
1 pinch vanilla
Grated zest of an orange
FILLING
500 g ricotta
180 g sugar
2 egg yolks
10 g cornflour
Half a teaspoon cinnamon
1 orange, zest and juice
1 jar orange marmaladeI put all the pastry ingredients in a food processor, or a bowl to mix by hand.I mix quickly until crumbly.I turn onto the work surface, form a ball, wrap in cling film and rest for at least half an hour. Meanwhile, I put ricotta, sugar, cinnamon and cornflour in a bowl for the filling.I add the juice of an orange.I add the yolks and grated zest.I mix with a hand whisk, passing through a sieve if lumpy.I take the pastry from the fridge and roll a disc to line a 22 cm tin with sides at least 3 cm high.I prick the base with a fork.I add the ricotta filling and neaten the edges.I press all around the edge with a fork.I bake at 180°C for about 50 minutes, checking because ovens differ.I let the baked tart cool slightly and warm the orange marmalade in the microwave. Mine contained pieces of orange peel.I spread it over the whole surface.