This addictive tart comes through a pair of cooks from Capri and it is one of my favourite tarts. The pastry is flaky and it hides delicate ricotta and fragrant lemons. The pastry is a classic yolks-only one, taken from an old Italian classic, Pellegrino Artusi's "Science in the kitchen and the art of eating well". You don't have to use this recipe: if you have your tried and true pastry recipe, that's what you should turn to.
I am rating this as an Intermediate recipe but I personally found it easy. Unless you find making pastry a challenge then this is nothing difficult at all, The pastry was nice and light but in all honesty don't pass this recipe by just because of the pastry. I'm sure it will see be a great recipe even with store brought pastry crust. - 09 Sep 2012