Baked Lemon & Ricotta Tart With Strawberries
- Ready In:
- 1hr 25mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 200 g plain flour, sifted
- 100 g unsalted butter, chilled, cubed
- 29.58 ml caster sugar
- 2.46 ml salt
- 2 egg yolks
- 29.58 ml ice water
- plain flour, extra, to dust
- 350 g fresh ricotta
- 100 g caster sugar
- 1 egg
- 3 egg yolks, extra
- 14.79 ml lemon rind, finely grated
- 118.29 ml fresh lemon juice
- powdered sugar icing, to dust
- 250 g strawberries, hulled, washed, dried, halved, to serve
directions
- Preheat the oven to 200ºC, place the flour, butter, sugar and salt in the bowl of the food processor and, using the chopping blade, process until the mixture resembles fine breadcrumbs.
- Add the egg yolks and water and process until the dough starts to come together, turn onto a lightly floured surface and knead lightly until smooth. Shape into a disc and cover with plastic wrap; and place in the fridge for 20 minutes to rest.
- Roll out the pastry on a lightly floured surface to a 3mm-thick disc, and line a lightly greased 25cm-base fluted tart tin, with a removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
- Cover the pastry base with baking powder and fill with pastry weights, rice or dried beans; and bake in the oven for 15 minutes. Remove the paper and weights, rice or dried beans and bake for a further 10-12 minutes or until golden, remove from the oven and reduce the oven temperature to 190ºC.
- Place the ricotta, sugar, egg, extra egg yolks and lemon rind and juice in the bowl of the food processor and, using the chopping blade, process the mixture until it is smooth. Pour it into the pastry case and bake the tart in the oven for 30 minutes or until the filling is just set. Set aside for 30 minutes to cool.
- Dust the tart with icing sugar, cut into wedges and serve with strawberries.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This tart is so easy to make-it takes a little time but would be difficult to mess up (even I did all right, despite some pie crust issues!!) The method for the crust worked exceptionally well; my crust didn't shrink at all. I found that this dessert received mixed reviews from the family...most liked it, but some (mostly men) had issues with the texture. I thought it was delicious, although more cheesy than lemony. I think it would be great with a little more lemon even. The tart was beautiful, pale yellow with bright strawberries. Don't skip the dusting of powdered sugar-it added a lot. I enjoyed this, and will make it again, maybe for a brunch. Thanks for sharing this!
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
<br>
<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!