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

Make the ricotta cheese filling:

• 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.
• In a medium bowl, combine ricotta cheese with the honey, grated orange zest, and flour—best to use a whisk.
• Fold the firm egg whites into the honey ricotta mixture—best to use a spatula.
• Cover and store in the fridge while you are preparing the crust.

Make the pie dough (crust):

• 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.
• Then add the butter, vanilla extract, eggs, and Brandy.
• Combine the ingredients in the bowl. The dough will first be crumbly.
• 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.
• Transfer the dough to the center of the tart or pie pan. I usually lightly butter the bottom of the pan a little (optional).
• 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. 
• Then use the tines of a fork to prick holes all over.

Assemble the pie:

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

Orange Peels for Garnish (Optional)

• Use a vegetable peeler to peel off the orange skin of a small orange.
• Start from the top and peel in one swoop to the bottom of the orange.
• Slice the thick peel into thin matchsticks
• Bend them slightly and arrange them crisscrossed onto one side of the tart (see picture.)
• 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).