Lemon and ricotta tart

1. 1

   Preheat the oven to 180C/350F/Gas 4.

2. 2

   Roll the pastry out on a lightly floured work surface to a 3mm/⅛in thickness. Use the pastry to line a 25cm/10in pastry case. Cover with a damp cloth while you make the filling.

3. 3

   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.

4. 4

   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.

5. 5

   Using a large metal spoon, fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.

6. 6

   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.

7. 7

   Set aside to cool for two hours, then sprinkle with lemon zest.

1 serving ≈ 125 g

Nutrition values are estimates. - means data is unavailable.