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RICOTTA AND LEMON TART

Sweet

Ricotta and lemon tart is a fragrant, smooth and creamy dessert, perfect for any occasion.

INGREDIENTS

FOR THE SHORTCRUST PASTRY

Eggs

2

Sugar

100 g

Sunflower oil

80 ml

Flour

350 g

Baking powder

1/2 sachet (8 g)

For the filling

Virgilio ricotta

500 g

Sugar

120 g

Eggs

2

Grated lemon zest

to taste

Potato starch

40 g

TO DECORATE

Icing sugar

as required

Ricotta and lemon tart is a fragrant, smooth and creamy dessert, perfect for any occasion, after a meal or for a delicious snack. A quick and easy recipe with a fresh, delicate flavour that everyone will love at the first taste!

Begin by preparing the pastry: break the eggs into a bowl, add the oil, sugar and baking powder, and mix well. Add the flour a little at a time, and when the mixture thickens, turn it out onto a board and continue kneading to obtain a smooth, even dough. The pastry is ready when it no longer sticks to your fingers!

The pastry can be used immediately, without resting in the fridge, because it is made using oil. Dust a sheet of baking paper with flour and roll out 2/3 of the pastry. Use a rolling pin to roll the dough out to a thickness of approximately 3 mm. Place the pastry in a buttered and floured oven dish. Remove the baking paper.

Now prepare the filling: place the Virgilio ricotta, sugar, lemon zest and eggs in a bowl and mix well. Add the sieved potato starch and mix to obtain a smooth cream. Pour the cream into the pastry case. Decorate the tart with the reserved pastry, cut into strips using a serrated cutter.

The tart is now ready to be baked at 170°C for about 35 minutes. When cooked, allow to cool completely before removing from the dish and dusting with icing sugar to serve.