Honey Ricotta Pie

1. Pre-heat oven to 350 degrees Fahrenheit or 180 degrees Celsius

Make the ricotta cheese filling:

1. Separate the egg whites from the yolks. Place the egg whites in a clean mixing bowl and mix on medium speed until firm—use a hand or stand mixer. See the note below on what to do with the yolks.
2. In a medium bowl, combine ricotta cheese with the honey, grated orange zest, and flour—best to use a whisk.
3. Fold the firm egg whites into the honey ricotta mixture—best to use a spatula.
4. Cover and store in the fridge while you are preparing the crust.

Make the pie dough (crust):

1. Combine the all-purpose flour with Teff flour and coconut sugar in a large bowl. Whisk, making quick swishing motions to mix the dry ingredients and fluff it.
2. Then add the butter, vanilla extract, eggs, and Brandy.
3. Combine the ingredients in the bowl. The dough will first be crumbly.
4. Then use your hands to combine everything until you get a rough ball. If the mixture is too dry to form a rough ball, add one extra tablespoon of Brandy or honey.
5. Transfer the dough to the center of the tart or pie pan. I usually lightly butter the bottom of the pan a little (optional).
6. Press firmly into the bottom and up the sides, ensuring all corners are equally covered. You want to get the dough at an even thickness throughout. 
7. Then use the tines of a fork to prick holes all over.

Assemble the pie:

1. Transfer the reserved ricotta mixture onto the pie crust in the pie pan and, with a spatula, divide it equally over its surface.
2. Bake for 40 to 50 minutes or until filling in the middle is set (some spots might become golden brown, and that's okay).
3. Cool completely.
4. Before serving, garnish tart with curled orange peels and some sugar powder (optional).
5. Cut into wedges and serve at room temperature or refrigerate until serving.

Orange Peels for Garnish (Optional)

1. Use a vegetable peeler to peel off the orange skin of a small orange.
2. Start from the top and peel in one swoop to the bottom of the orange.
3. Slice the thick peel into thin matchsticks
4. Bend them slightly and arrange them crisscrossed onto one side of the tart (see picture.)
5. You can sprinkle over some extra orange zest and decorate further with lavender leaves, edible flowers, or crushed hazelnuts (these are just a few suggestions).