Ricotta Tart

Preparation

Step 1: Blind-bake the pastry

Preheat the oven to 180 °C. Unroll the shortcrust pastry into a buttered 24 cm tart pan and prick the base with a fork. Cover with parchment paper and baking beans, then blind-bake for 15 minutes. Remove the paper and beans and bake for 5 more minutes until the base is golden.

Step 2: Make the filling

In a large mixing bowl, whisk the ricotta with the sugar and vanilla extract until smooth and homogeneous. Beat in the eggs one by one, whisking gently. Add the heavy cream, lemon zest and juice, then fold gently so as not to create too many air bubbles.

Step 3: Fill the tart

Pour the ricotta mixture over the blind-baked tart base and smooth the surface with a spatula. Bake at 160 °C for 30 to 35 minutes, until the filling is set and lightly golden but still slightly jiggly in the center.

Step 4: Let it rest

Remove the tart from the oven and let it cool completely at room temperature. Then refrigerate for at least 2 hours so the filling sets perfectly.

Step 5: Decorate and serve

Just before serving, drizzle the tart with honey and sprinkle with fresh lemon zest. Slice into generous servings with a sharp knife. Serve well chilled; this tart keeps for 2 days in the refrigerator, covered.