Baked ricotta & lemon tart

Baked ricotta & lemon tart

By
From
Baking
Serves
10
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
150g plain flour
2 tablespoons caster sugar
60g butter, diced and chilled
2 egg yolks
1/2 teaspoon vanilla essence
lemon, thin slicesd, to serve
icing sugar, to dust
thick cream, to serve

Filling

Quantity Ingredient
2 cup ricotta
220g caster sugar
2 lemons, grated rind and juiced
4 eggs
a pinch of salt
1 teaspoon vanilla essence

Method

  1. Put the flour, sugar and butter in a food processor and process with a pulse mode until crumbs are formed. Add the egg yolks and vanilla and continue to process on normal mode until a dough is formed. Turn out onto a floured board and knead lightly into a smooth ball. Wrap in plastic wrap and chill for 30 minutes before using.
  2. Roll the pastry out to line a 23 cm loose-based flan tin. Trim the edges, prick the base lightly with a fork and chill again while making the filling.
  3. Preheat the oven to 200°C. Using an electric mixer with paddle or V-groove beaters, beat the ricotta until softened,then gradually beat in the sugar until light and fluffy. Beat in the lemon rind and the eggs, one at a time, to prevent curdling. Beat in the salt, lemon juice and vanilla, until smooth and well blended.
  4. Pour into the pastry shell and bake for 15 minutes. Reduce the heat to 190°C and bake for a further 35 minutes or until the pastry is cooked and the filling is pale golden.
  5. Cool on a wire rack. Garnish with thinly sliced lemon and dust with icing sugar. Serve with thick cream.
Tags:
baking
bakery
margaret
fulton
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