Dessert

Zesty lemon ricotta tart

This zesty lemon pie features ricotta to keep it lovely and dense. Serve with optional passionfruit pulp for a tropical touch

Serves 6

Prep

15M

Cook

45M

Total

1H

Women's Weekly Food

Ingredients

Lemon ricotta tart

500 gram sweet short pastry

4 large eggs

500 gram ricotta cheese

zest of 1 lemon

juice of 2 lemons

1/2 cup caster sugar

icing sugar to dust

Method

1.Line a flan tin with baking paper – 26cm wide x 5cm deep – then line this with rolled pastry and chill.

2.Preheat the oven to 175ºC. Beat eggs, ricotta, lemon zest and juice with sugar. Mix well. Pour this into chilled pastry case.

3.Bake for 45 minutes. Cool, then dust with icing sugar.

Squeeze fresh passionfruit pulp over a slice of tart before serving to give it a great tropical flavour.
Note

Women's Weekly Food