Ricotta & lemon tart

Ricotta & lemon tart

Ricotta & lemon tart
Adapted from Hamlyn’s 200 Italian Favourites


(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 lemons


  1. Preheat the oven to 180°C and lightly grease an 8″ tart/pie pan.
  2. Sift the flour into a bowl before adding in the sugar and cubing the butter into the flour mix.
  3. 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.
  4. Cover and leave to rest for 1 hour in the fridge.
  5. 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.
  6. Bake for 15 minutes or until the pastry is set.
  7. Remove the pastry shell from the oven, put aside and immediately lower the temperature to 150°C.
  8. In a bowl, mix ingredients from (B) in a bowl and use to fill the pastry shell.
  9. 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.
  10. Remove from the oven, and allow to cool. Serve as is or some fresh fruit.

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