Subj : Lemon Ricotta Tart
To : All
From : Ben Collver
Date : Sun Apr 14 2024 07:29:23
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lemon And Ricotta Tart
Categories: Tarts
Yield: 1 Tart
MMMMM---------------------------PASTRY--------------------------------
14 oz Ready-made puff pastry
Plain flour; for dusting
1 Lemon; finely grated zest
-only
MMMMM--------------------------FILLING-------------------------------
10 oz Ricotta cheese
7 oz Mascarpone cheese
7 oz Candied peel; roughly
-chopped
4 oz Caster sugar
6 Free-range eggs; separated
Preheat the oven to 180°C/350°F/Gas 4.
Roll the pastry out on a lightly floured work surface to a 3 mm / 1/8"
thickness. Use the pastry to line a 25 cm / 10" pastry case. Cover
with a damp cloth while you make the filling.
In a large bowl, mix the ricotta, mascarpone and candied peel with 3
oz of the sugar and five of the egg yolks until smooth and well
combined.
Whisk the egg whites in another large, clean bowl until fluffy. Whisk
in the remaining sugar and continue whisking until stiff peaks form
when the whisk is removed.
Using a large metal spoon, fold the whites into the ricotta mixture,
then pour into the pastry-lined tart tin.
Beat the reserved egg yolk in a bowl. Fold in the overhanging pastry
and brush with the egg yolk. Bake in the oven for 30 minutes, until
the pastry is cooked through and the filling has a slight wobble in
the centre.
Set aside to cool for two hours, then sprinkle with lemon zest.
