In a bowl, mix together flour, powdered sugar, salt and orange zest.

Cut butter into small cubes and add it to flour.

Using your fingertips, crush the butter into the flour mix.

The flour should resemble bread crumbs once you have incorporated the butter.

Add orange juice little by little and bring together the dough.

Do not knead. Just press them together to form crumbly dough.

Divide the mix into two portions, one slightly larger than the other.

Wrap in cling film and refrigerate overnight.

In a mixer jar, take ricotta cheese, orange zest, milk, sugar and flour.

Grind until the mixture is smooth and creamy.

Transfer to a bowl, add raisins and mix well.

Butter an 8” tart pan and set aside.

Take the larger portion of the dough and allow it to sit at room temperature for a while. It should be make an impression of your finger if poked.

Roll it between two cling films to form a thin round.

Refrigerate until slightly firm but still pliable.

Remove the top cling film layer and place it upside down on the buttered tart pan.

Press the edges so that the dough sits inside the wedges of the tin.

If too soft to handle, refrigerate it for a while and continue.

Take a blunt knife and trim the excess of the dough from the tart pan.

Add the filling and spread it evenly.

Roll out the second potion and cut into thin strips.

It might get softer fast. If that happens, return it to fridge and let it firm up before handling.

Arrange the strips on top of the filling. Remove excess at the sides.

Refrigerate the assembled tart for 30 minutes.

Preheat oven to 175C.

Bake the tart straight out of fridge in the preheated oven for 30-35 minutes or until the top is golden.

Remove from oven and let it cool completely on a wire rack.

Remove the tart from the tin and base plate.

Cut into 8 equal wedges using a sharp knife and serve.