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Lemon and ricotta tart

Ingredients

For the pastry

1 x 400g/14oz ready-made puff pastry

plain flour, for dusting

1 lemon, finely grated zest only

For the filling

300g/10 oz ricotta cheese

200g/7oz mascarpone cheese

200g/7oz candied peel, roughly chopped

125g/4 oz caster sugar

6 free-range eggs, separated

How-to-videos

Method

Preheat the oven to 180C/350F/Gas 4.

Roll the pastry out on a lightly floured work surface to a 3mm/⅛in thickness.

Use the pastry to line a 25cm/10in pastry case. Cover with a damp cloth while

you make the filling.

In a large bowl, mix the ricotta, mascarpone and candied peel with 100g/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.