Lemon ricotta tart
( SERVES 6 )
Test kitchen stylist John Borwick loves to serve this pie to his friends and says it reminds him of his mum. 500g sweet short pastry; 4 large eggs; 500g ricotta cheese
- Line a flan tin with baking paper – 26cm wide x 5cm deep – then line this with rolled pastry and chill.
- Preheat the oven to 175ºC. Beat eggs, ricotta, lemon zest and juice with sugar. Mix well. Pour this into chilled pastry case.
- Bake for 45 minutes. Cool, then dust with icing sugar.
Cook's tip: Squeeze fresh passionfruit pulp over a slice of tart before serving to give it a great tropical flavour.