Orange ricotta tartlets

melted butter for greasing,
2 cups of plain flour
2 tbsp icing sugar
125g butter cubed
1 egg, lightly beaten
extra flour for kneading
extra egg, lightly beaten
icing sugar for dusting

Ricotta filling:
250g fresh ricotta
1/4 cup icing sugar
1 egg, lightly beaten
1 tsp orange essence
1 tbsp plain flour

1. Preheat oven to 200C. Brush a 12-hol patty cake tin with melted butter. process flour and icing sugar in a food processor for 30 seconds. Add butter and process until mixture resembles fine breadcrumbs. Add egg and process until dough just comes together. Transfer dough to a lightly floured surface and gently knead. Form dough into a 2cm thick disc, wrap and refrigerate for 20 mins or until firm.
2. Roll out dough to 5mm thick and cut out 12 rounds using a 8cm biscuit cutter. Place round in prepared tin, prick base of pastry shell with a fork and freeze for 5 mins. Put in oven and bake for 10 mins or until light golden. Stand on wire rack to cool. Reduce oven to 180C.
3. To make filling, put ricotta and icing sugar in a medium mixing bowl and add egg, orange rind, essence and flour and whisk to combine. Spoon ricotta mix into pastry shells.
4. Using left over pastry cut 5mm wide strips long enough to cover pastry shells from side to side. Top each pastry shells with 2 strips to form a cross. Brush with extra egg. Bake for 15-20 mins or until ricotta mixture is firm and crosses are golden. Cool on wire rack and dust with icing sugar before serving.