Baked Ricotta, Lemon and Vanilla Tart

The rewards of trial and error, and more error, were finally won with this silken, ivory, custardy-set tart of infinite beauty and taste. I overcooked the first few attempts, which is all too easy to do, as I didn’t trust the wobble and just carried on cooking. I now know better so will be firm with you, firm equals trembling. Also, I hadn’t used fresh ricotta or got the right proportion of sharpness, which meant adding some lemon juice not just zest. This is a truly splendid summer tart