- Serves: 10
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- 250g plain
- flour 55g
- caster sugar
- a pinch of salt
- 115g unsalted butter
- 4tbsp dry sherry
- 45g candied peel
- 20g chocolate
- 2 egg yolks
- 150g caster sugar
- rind of half a lemon very finely chopped
- 500g fresh ricotta cheese
Sieve the flour, sugar and salt together and add the butter (cut into small pieces) and mix with your fingertips until the texture is like breadcrumbs. Add the sherry and lightly mix to form a dough. Cover and put in the fridge for at least an hour.
Chop the candied peel and chocolate into very small pieces.
Beat the egg yolks with the sugar until creamy and then add the chopped lemon zest. Then beat the ricotta until light and add to the egg mixture. Finally add in the candied peel.
Preheat the oven to 190 degrees. Roll out the pastry and line the bottom and sides of a cake tin with three quarters of the pastry. Pour in the ricotta mixture and spread it evenly.
Roll out the remaining pastry and cut into strips that are about 2cm wide and make a lattice on top of the tart.
Put in the oven and bake until the top starts to brown, about 30-40 minutes.
Allow the tart to cool before serving, it is best served cold.