Crostata di Ricotta e Limone

Ricotta and Lemon Tart

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.


  • 1 Pastry Shell, frozen
  • 4 eggs
  • 100 g caster sugar
  • 350 g fresh ricotta cheese
  • 500 ml double cream
  • 4 large lemons


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 until the pastry is light brown and firm.

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. Bake at 150°C/300°F/Gas 2 for about 20–25 minutes or until just set. Inspect after 10 minutes to see if it is rising – this should not happen! If it is rising, turn the temperature down and leave the oven door open for a minute or two which will reduce the temperature rapidly. The tart is done when it is set but still slightly wobbly.