NZ Woman's Weekly

Lemon ricotta tart

  • Meal Type

    Tart
  • Total time

    60 minutes
  • Servings

    6
  • Courses

    Dessert

Ready in 1 hour, serves 6.

  • 500g sweet short pastry
  • 4 large eggs
  • 500g ricotta cheese
  • Zest 1 lemon
  • Juice of 2 lemons
  • ½ cup caster sugar
  • Icing sugar to dust

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.

Cook’s tip:
Squeeze fresh passionfruit pulp over a slice of tart before serving to give it a great tropical flavour.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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