Monday, 29 May 2017
LEMON RICOTTA TART
250 grams flour
125 grams sugar
125 grams butter, cold and chopped
1 large lemon
120 grams sugar
25 grams butter
25 grams flour
100 mls thickened cream
250 grams ricotta
2 eggs + 2 egg yolks
icing sugar to dust
preheat oven to 180 c. grease a 22 - 24 cm pie dish.
for the base..... in a large bowl, stir together the flour
and sugar. rub in the butter until crumbly. stir in the egg.
using you hands bring together into a dough and knead until
smooth. wrap in plastic wrap and refrigerate while making
for the filling...finely grate the lemon rind and put aside.
juice the lemon.
in the microwave or in a pot on the stove, heat the lemon
juice with 40 grams of the sugar. stir till disolved. put
in a saucepan on medium heat, melt the butter. remove from
heat, quickly whisk in the flour. add the lemon juice and
rind. place back on heat and bring to the boil stirring.
add the cream and simmer for 1 minute, stirring. remove from heat and add the ricotta, stirring to combine.
beat the eggs and remaining sugar together. stir into the
ricotta mixture. put aside.
roll out 2/3 of the pastry to line the pie dish.
pour in the filling.
roll out the rest of the pastry and cut into strips to
decorate the top of the tart.
cook for 30 - 35 minutes until golden on top.
dust with icing sugar to serve. a dob of cream goes well too.