Crostata di Ricotta e Limone

Name: Crostata di Ricotta e Limone (Ricotta and Lemon Tart)
Yield: 6–8 people
Cuisine: Italian
Ingredients: 4 eggs; 350 g fresh ricotta cheese; 1 Pastry Shell, frozen; 500 ml double cream; 4 large lemons; 100 g caster sugar

Ricotta and Lemon Tart

Preparation info

6–8
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

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.

Ingredients

1 Pastry Shell, frozen
4 eggs
100 g caster

Europe
Italy
Dessert
Pastry
Mediterranean
Vegetarian

Method

Preheat the oven to 190°C/375°F/Gas 5. Blind-bake the pastry case from frozen, turning the oven down immediately to 150°C/300°F/Gas 2. Bake for about 15 minutes