Lemon ricotta tart
( SERVES 6 )
9/5/2012
RELATED RECIPES
Test kitchen stylist John Borwick loves to serve this pie to his friends and says it reminds him of his mum. 500g sweet short pastry; 4 large eggs; 500g ricotta cheese
Ingredients
(You can click on ingredients to see more related recipes)
| 500 g | Sweet short pastry |
| 4 | Eggs, large |
| 500 g | Ricotta cheese |
| 1 | Lemon, zested |
| 2 | Lemons, juiced |
| ½ cup | Caster sugar |
| 1 to dust | Icing sugar |
Directions
- Line a flan tin with baking paper – 26cm wide x 5cm deep – then line this with rolled pastry and chill.
- Preheat the oven to 175ºC. Beat eggs, ricotta, lemon zest and juice with sugar. Mix well. Pour this into chilled pastry case.
- Bake for 45 minutes. Cool, then dust with icing sugar.
Cook's tip: Squeeze fresh passionfruit pulp over a slice of tart before serving to give it a great tropical flavour.
Related Recipes
Ricotta hotcakes with poached raspberries
Preheat oven to 180C. Place the caster sugar and water in a medium-sized saucepan over a low heat to allow the sugar to ...
3
Lemon-infused oil
I place two to three whole, unwaxed (or well-wiped) lemons in a 500ml jar, pour on enough oil to cover them, seal with a lid...
Peter Gordon
Warm Treacle Tart
I used Pavillion gluten-free pastry from my supermarket freezer. However, regular sweet short pastry - store-bought or homemade...
Jan Bilton
Comments