When life gives you lemons…buy a tub of ricotta and sweet pastry and make this lemon and ricotta tart! The taste of ricotta spreads thinly though the sharp lemony custard making it something quiet different.
A lemon tart isn’t something that I make often. I prefer chocolate dessert or something traditional like apple crumble. But a light lemon dessert to finish of a meal is always a hit.
3 egg yolks
130ml lemon juice
2 lemon zest
1 small tub of ricotta
Begin by making the pastry. Mix the flour and butter to bread crumb consistency, then mix in the sugar, egg yolks, salt and vanilla until it has all come together
Leave to chill and then roll out to line the pastry tin
Chill again and preheat the oven to 200oC
Blind bake the pastry until cooked through. This should take about 15 minutes
Meanwhile scald the cream then leave to cool
Mix the eggs, sugar, lemon juice and zest in a large bowl. Then gradually add the cream
Once the pastry is cooked, turn the oven down to 150oC
Spread the ricotta over the base if the pastry to evenly line
Then pour over the custard and add to the oven for 35-45 minutes, until cooked through
Leave to cool then serve with raspberries and creme fraiche or vanilla ice cream