World Cuisine

  • 350 g (11½ oz) ready-made sweet shortcrust pastry
  • plain flour, for dusting
  • 4 eggs
  • 100 g (3½ oz) caster sugar
  • 350 g (11½ oz) ricotta cheese
  • 400 ml (14 fl oz) double cream
  • rind and juice of 3 lemons
  • fresh berries, to decorate

Roll the pastry out on a lightly floured work surface. Use to line a 23 cm (9 inch) fluted tart tin, then chill for 10 minutes. Line the pastry case with greaseproof paper and fill with baking beans.

Bake the pastry case in a preheated oven, 180°C (350°F), Gas Mark 4, for 10 minutes. Remove the baking beans and paper and bake for a further 5 minutes until golden.

Whisk the remaining ingredients together in a bowl and use to fill the pastry case. Reduce the oven temperature to 150°C (300°F), Gas Mark 2, and bake the tart for 35–40 minutes until just set. Serve with fresh berries, such as strawberries and blueberries, and a generous dusting of icing sugar.

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