Lemon Ricotta Tart
A light and tasty tart with ricotta and raspberry.
Ingredients
- 2 cups plain flour
- 1/4 cup caster sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 tsp lemon zest
- 125 grams butter chopped
- 1 egg
Filling
- 1/2 cup frozen raspberries
- 2 eggs
- 1/3 cup caster sugar
- 2 tsp lemon zest
- 250 grams fresh ricotta
- 1/2 cup thickened cream
- 2 Tbsp plain flour
- 1 Tbsp icing sugar
Instructions
- Combine flour, baking powder and cinnamon in a food processor. Add zest and butter and process until finely chopped. Add egg and 1 tbsp cold water and pulse until dough comes together in a ball. add a little more water, if necessary.
- Transfer dough to a lightly floured surface and knead lightly smooth. Roll our until large enough to line a 12 x 34 cm fluted tart tin with removable base. Press into tin and trim edges. Chill.
- Preheat oven to 180 C or 160C fan forced
- For the filling, in a bowl beat eggs, sugar and zest together with a hand mixer and beat until thick and pale. Add ricotta, cream and flour and beat until smooth.
- Place tray onto a baking tray. Scatter frozen raspberries over pastry base. Pour over ricotta mixture, and bake for 1 hour or until pale golden and set. Cool for 30 minutes. ?Remove from tin, dust with icing sugar, cut and serve.
