About the bake
Our Lemon and Ricotta Tart recipe is a winning family dessert. It's not difficult to make and is ready to eat in an hour. 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
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.
Ingredients
For the pastry
- 400g Puff pastry
- Plain white flour (a sprinkling to dust.)
For the filling
- 1 Lemon
- 300g Ricotta
- 200g Mascarpone cheese
- 200g Candied peel (roughly chopped)
- 120g Billington's Unrefined Golden Caster Sugar
- 6 Egg(s) (free range) (seperated)
Utensils
- Rolling pin
- Loose bottomed tart tin
- Mixing bowl
- Metal spoon
- Pastry brush
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the pastry
- 400g Puff pastry
- Plain white flour (a sprinkling to dust.)
For the filling
- 1 Lemon
- 300g Ricotta
- 200g Mascarpone cheese
- 200g Candied peel (roughly chopped)
- 120g Billington's Unrefined Golden Caster Sugar
- 6 Egg(s) (free range) (seperated)
Utensils
- Rolling pin
- Loose bottomed tart tin
- Mixing bowl
- Metal spoon
- Pastry brush