Lemon & Ricotta Tart
Method
Step 1:
Preheat the oven to 180˚C (fan 160˚C, gas mark 4).
Step 2:
Roll out the pastry on a lightly floured work surface until it is 2–3mm thick. Lay over a 25cm loose-bottomed tart tin, and gently push the pastry into the base and over the sides.
Step 3:
In a large bowl, mix the ricotta, mascarpone and candied peel with 100g of sugar and five of the egg yolks. Add the juice and zest of the lemon
Step 4:
Put all six egg whites in another large bowl and whisk until fluffy. Add the remaining sugar and continue whisking until stiff.
Step 5:
Using a large metal spoon, fold the whites through the ricotta mixture, then pour into the pastry-lined tart tin. Fold in the overhanging pastry and brush with the reserved beaten egg yolk.
Step 6:
Bake for 30 minutes. Leave to cool for 2 hours, then sprinkle with additional lemon zest and enjoy.
