Or Lemon Ricotta Tart!! I won a Delicious magazine in the Saturday Cryptic Clue on the ABC Radio. I knew the name of U2's Apple album: Songs of Innocence. The Lemon Ricotta Tart in this Italian Issue caught my eye, I especially love the candied lemon slices on top.
I was able to buy the Careme Vanilla Bean Sweet Shortcrust Pastry* at the Deli at the Corner. It is $10 for about 400g, but you only need to use half the packet and you can keep the rest in the freezer. It really does do a fast defrost at room temperature in an hour too. I would usually make my own shortcrust pastry, it is easy and there are lots of recipes on The Internet or in books.
This is a very easy tart, the recipe asks you to put the filling ingredients in a food processor, but I checked Antonio Carluccio's recipe for the tart online and he just whisks everything together: much better!!!
If you use a flan tin with a removable base it is so much easier to extricate the tart when it is cooked. You don't need to line the tin with baking paper, just grease it. To bake blind, you put some baking paper into the pastry lined flan tin, and then pour in dried beans or rice or pastry weights. This weighs down the pastry and stops random bubbles from forming.
You can leave off the candied lemon slices, they're not strictly necessary, and just top the tart with whipped cream. Even though you areusing the baking blind technique, this is not too difficult and the filling bakes in just 30 minutes. Yum!!!
Torte di Ricotta e Limone serves 10-12
- sweet shortcrust pastry*
- 240g (1 cup) fresh ricotta cheese
- 200g marscapone
- 10g (1/2 cup) caster sugar
- 3 eggs
- 2 lemons, zest and juice
- 300ml cream, whipped for the topping
Candied Lemon Slices
- 1 lemon, thinly slices into rounds
- 150g (2/3 cup) caster sugar
- 165ml (2/3 cup) water
Grease the flan tin, and place it on a tray. Roll out the pastry on a lightly floured board until it is about 3mm thick. The pastry I bought was quite delicate, but it was easy to patch the holes I made!! Line the flan tin with the pastry. I roll the pastry onto my rolling pin and then slowly unfurl it, allowing it to fall slowly into the tin. Refrigerate for 15 minutes. Now is the time to preheat the oven to 180*C.
Line the pastry with baking paper.I added some mixed rice as the baking weights. Bake for 8 minutes, then carefully remove the baking paper and rice. The pastry looks quite wet still, and mine had a few holes. I just smooshed it together. No harm done. Bake for a further 3-5 minutes until the pastry is dry and golden. Cool slightly.
Make the filling while the pastry is baking. Just put all the ingredients into a bowl and whisk together until well combined and smooth. That's it!!!
Put the flan tin into the oven and then pour in the ricotta filling. Bake for 25-30 minutes. The tart should still have a wobble in the centre when you jiggle the tin. It will continue to cook and firm up when it is out of the oven and cooling.
When it is cool, top with whipped cream and the candied lemon slices if you wish.
To make the candied lemon slices, put the water and sugar into a fry pan over a medium heat. Boil for about 8 minutes or until the mixture begins to turn golden brown. It actually took 12 minutes for my caramel to turn golden.
Then slide in the lemon slices very carefully, the caramel is fiery hot, and cook for 2-3 minutes more. Place the lemon slices on baking paper to cool, and then arrange over the top of the cream to serve.