Ricotta & lemon tart
Adapted from Hamlyn’s 200 Italian FavouritesIngredients
(A) Pastry (adapted from Jamie Oliver’s recipe)
250 gms plain flour
50 gms cane/brown sugar
125 gms good-quality cold butter, cut into small cubes
1 large egg, beaten
A splash of milk(B) Filling
2 eggs
50 gms cane/brown sugar
175 gms ricotta cheese
200 ml cream
Rind & juice from 2 lemonsMethod
- Preheat the oven to 180°C and lightly grease an 8″ tart/pie pan.
- Sift the flour into a bowl before adding in the sugar and cubing the butter into the flour mix.
- Rub the butter with the flour, using your fingertips until the mixture resembles fine breadcrumbs. Make a well in the center, add the egg and milk. Mix well until it forms a dough – add more cold milk if necessary.
- Cover and leave to rest for 1 hour in the fridge.
- When ready, remove from the fridge and roll out before covering the tart/pie pan. Remove excess dough from the top/sides, prick some holes in the base before pouring in the baking beans.
- Bake for 15 minutes or until the pastry is set.
- Remove the pastry shell from the oven, put aside and immediately lower the temperature to 150°C.
- In a bowl, mix ingredients from (B) in a bowl and use to fill the pastry shell.
- Remove the baking beans from the pastry shell and pour the filling in before baking it for 35 to 40 minutes until the filling has set.
- Remove from the oven, and allow to cool. Serve as is or some fresh fruit.