Lemon and ricotta tart

  • Total Time

    1h 0m
    • Prep Time

      30m
    • Bake Time

      30m
  • Serves

    8
  • Skill Level

    Easy
  • Dietary Needs

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This delicious recipe featured in the 2012 edition of The Little Book of Treats. The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer.

Method

  1. Preheat the oven to 180˚C (fan 160˚C, gas mark 4).

  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.

  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

  4. Put all six egg whites in another large bowl and whisk until fluffy. Add the remaining sugar and continue whisking until stiff.

  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.

  6. Bake for 30 minutes. Leave to cool for 2 hours, then sprinkle with additional lemon zest and enjoy.

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