Very similar to the Goat’s Cheese Tart, but milder in taste and more Italian. The quality of the ricotta is important. It is delicious with fresh raspberries.
Meanwhile, in a food processor, place the eggs, sugar, cheese and cream. Zest the lemons into this mix, then juice them, and whizz. Taste the mixture – it may need more lemon or sugar depending on taste.
When the pastry is ready, pull out the oven shelf. Very carefully fill the pastry shell with the lemon-ricotta mixture, and gingerly push the shelf and tart back into the oven, trying not to slosh it over the sides.
© 1996 Alastair Little. All rights reserved.