Lemon And Ricotta Tart
This delightful lemon and ricotta tart is a perfect blend of sweet and tangy flavors, encased in a buttery puff pastry crust. The creamy ricotta and mascarpone filling studded with candied peel offers a luscious texture, complemented by a hint of lemon zest. This elegant dessert is sure to impress your guests with its rich and refreshing taste.
— Constant Cookbook
Ingredients
- 1 x 400g/14oz ready-made puff pastry
- , for dusting plain flour
- 1 lemon
- 300g/10½oz ricotta
- 200g/7oz mascarpone
- 200g/7oz candied peel
- 125g/4½oz caster sugar
- 6 free-range eggs
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Roll the pastry out on a lightly floured work surface to a 3mm/â in thickness. Use the pastry to line a 25cm/10in pastry case. Cover with a damp cloth while you make the filling.
- In a large bowl, mix the ricotta, mascarpone and candied peel with 100g/3½oz of the sugar and five of the egg yolks until smooth and well combined.
- Whisk the egg whites in another large, clean bowl until fluffy. Whisk in the remaining sugar and continue whisking until stiff peaks form when the whisk is removed.
- Using a large metal spoon, fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.
- Beat the reserved egg yolk in a bowl. Fold in the overhanging pastry and brush with the egg yolk. Bake in the oven for 30 minutes, until the pastry is cooked through and the filling has a slight wobble in the centre.
- Set aside to cool for two hours, then sprinkle with lemon zest.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 8
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