Ricotta and lemon tart

    Ricotta and lemon tart

    33saves
    2hr30min


    6 people made this

    About this recipe: This addictive tart comes through a pair of cooks from Capri and it is one of my favorite 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.

    Ingredients
    Makes: 1 tart

    • 270g plain flour
    • 115g caster sugar
    • 1 pinch salt
    • 135g unsalted butter, chilled and diced
    • 4 egg yolks
    • 400g ricotta
    • 150g caster sugar
    • 3 tablespoons rum
    • grated zest of 6 lemons
    • 3 whole eggs, separated
    • icing sugar to serve

    Method
    Prep:1hr  ›  Cook:1hr  ›  Extra time:30min resting  ›  Ready in:2hr30min 

      Pastry

    1. Mix the flour, 115g of caster sugar and pinch of salt in a mixer bowl. Add the butter and the yolks. Using the paddle attachment of your mixer, work on medium to high speed until everything starts coming together.
    2. Turn the pastry mixture onto a piece of cling film and press together quickly using the tips of your fingers. Divide the pastry into 2 balls, one a little smaller than the other. Wrap tightly with cling film and place in the refrigerator to rest for at least 30 minutes.
    3. Filling

    4. Preheat the oven to 190 C / Gas 5.
    5. Drain the ricotta and whisk it with the remaining caster sugar, until it becomes smooth and a little shiny. Work in the lemon zest and rum and then the yolks, one by one. Leave the whites out to bring to room temperature.
    6. Line a medium tart tin with parchment. Roll out the larger piece of pastry to about 1cm thickness and gently press into the tart tin, going up the sides. Roll out the smaller ball into a disc of the same diameter as your tart tin. Place the tart tin and disc in the refrigerator.
    7. Beat the egg whites to stiff peaks and fold them into the ricotta mixture, using a bottom to top motion so that the whites don't deflate.
    8. Pour the filling into the tart tin, coming about 3/4 of the way to the top. Cover with the smaller disc of pastry and gently press the rolling pin around the edges to seal the tart and eliminate the excess pastry from the sides.
    9. Bake for about 1 hour, until it firmly bounces back when touched without jiggling. Serve cold and generously dusted with icing sugar.

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    Reviews (1)

    TheBritishBaker
    1

    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

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