For the dough

1. Mix together flour, sugar and baking powder. Add the shortening and mix with hands to form pea size pieces. Add the eggs and rum. Mix together by hand to form a dough being careful not to over mix. Wrap dough with plastic wrap and set aside while making the filling. I like to put it the dough into the fridge until ready to assemble.

For the filling

1. Add the sugar and vanilla powder to the ricotta. Add the rum to the eggs then add this mixture to the ricotta mixture. Whisk all the ingredients together gently for about 30 seconds until well mixed.

Assembly

1. Lightly spray the sides of a 10″ round spring form with cooking spray and line the bottom with parchment paper.
2. Take ¾ of the dough and roll it out on a lightly floured surface into a circle (1/4” thick) that is large enough to fit the bottom and sides of the pan.
3. Place the dough into the prepared pan. Cut away any excess dough from the sides of pan. Use extra pieces of dough to patch any holes that may have formed. *As the dough can tear easily when placing into the pan, I like to place the unrolled dough into the centre of the pan, and with my hands pat it into place on the bottom and sides of the pan.
4. Pour the filling into the dough covered pan and use a spatula to even out the top.
5. Gather remaining pieces of dough and roll out onto a lightly floured surface. With a pastry cutter, cut ¾” wide strips of dough and place over the filling in a lattice pattern.
6. Bake at 350 degrees for 35-40 minutes or until very light golden in colour.
7. While still warm, sprinkle the top lightly with sugar.
8. When cooled, sprinkle lightly with icing sugar, cut into pieces and enjoy.