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1
Preheat oven to 400 degrees. Grease a 9 inch spring form pan.
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2
Prepare shortcrust recipe #90981.
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3
Sift flour and sugar into a large bowl, or processor, add the cubes of chilled butter until resembling cornmeal, add in the whole egg and vanilla until a dough forms, wrap and chill for one hour before rolling. ( This dough can be stored in the fridge for 4 days before using or can be frozen also up to 6 weeks.).
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4
roll out 1/8 inch thick and lay into prepared pan. Set aside in refrigerator.
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5
Roll out more dough onto parchment and make strips for the lattice top, and chill in frisge.
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6
Prepare filling, beat ricotta cheese, cream, sugar, flour, until smooth, add in the eggs one at a time, and beat in, not overbeating.
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7
Add the raisins and orange flower water, and blend well.
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8
Spoon gently into the prepared crust lined pan, take the strips of lattice and criss cross over top of batter.
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9
Beat an egg yolk with a pinch of salt, until frothy, and brush lattice strips on the top. This is not necessary but will help with a nice golden crust.
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10
Bake in preheated oven for 18 minutes, reduce heat to 350 and continue baking until set, about 40 minutes.
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11
Remove when set to a wire rack and completely cool befroe chilling in refrigerator or removing from pan.
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12
Sift powdered icing sugar over the top when serving.
