Lemon ricotta tart
Test kitchen stylist John Borwick loves to serve this pie to his friends and says it reminds him of his mum.
- Line a flan tin with baking paper, 26cm wide x 5cm deep, then line this with rolled pastry and chill.
- Preheat the oven to 175C.
- 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.
Squeeze fresh passionfruit pulp over a slice of tart before serving to give it a great tropical flavour.