Lemon Tart with Sheep Ricotta

Rating: 3.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 1.0 (servings)



Sift the flour with the baking powder. Cut the butter into pieces and add to the flour mixture with 1 tbsp. honey form. Quickly knead everything into a smooth shortcrust pastry, adding a little cold water if necessary. Place the dough in the refrigerator for 60 minutes.

Preheat the oven to 180 °C.

Grease a 24 cm dia. cake springform pan well. Roll out the dough and line the cake pan with it. Grate the zest from one lemon and squeeze half of it, cut the other lemon into small slices. Chop the candied lemon peel into small pieces.

Whip the yolks with the remaining honey until creamy, then fold in the juice of one lemon and the grated zest as well as the candied lemon peel and ricotta.

Fill the quantity into the cake springform pan and cover with the lemon slices. Press the edge of the pastry down with your thumb until just above the filling. Bake the cake in the oven for about 60 minutes.

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