Lemon Ricotta Tart
sweet short pastry
Roll out the pastry. Line a baking tin with baking paper. Place the rolled pastry in the tin and chill in the fridge for about 20 minutes.
Preheat the oven to 175ºC.
Beat eggs, ricotta, mascarpone, zest of one lemon, and juice of two lemons with sugar until well mixed. .
Pour the mixture into the chilled pastry case
Bake 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 dust with icing sugar