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For the base:
250g plain flour, sifted
35g caster sugar
pinch salt
100g butter, cut into small cubes
1 large egg, beaten with 1 tbsp milk
egg wash (1 egg, 1 tbsp milk), to glaze
For the filling:
3 extra large eggs
180g caster sugar
250g cream cheese, softened
2 tsp vanilla extract
750g fresh ricotta, well-drained
1/4 cup rum
grated rind of 1 orange
grated rind of 1 lemon
icing sugar, for dusting
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1st Keep
 makkus
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