Lemon, Ricotta and Pine Nut Tart
A wonderfully zesty tart full of the flavours of spring.
Ingredients
PASTRY
300g plain flour
250g butter
120g caster sugar
1 egg
FILLING
120ml honey
100g caster sugar
Pinch of salt
100ml double cream
140g ricotta
1 lemon, zest and 2 tbsp juice
100g pine nuts
1 egg
1 egg yolk
Method
1. To make the pastry, rub the butter into the flour until it resembles breadcrumbs. Stir through the sugar and add the egg. Bring the mixture together until it forms a dough, you won’t need additional liquid. Wrap in cling film and chill for at least 30 minutes. Grease and line a 24cm tart tin.
2. Set your BBQ to indirect cooking or preheat your oven to 170°C. Flour the work surface and roll out the dough until it is the thickness of a pound coin. Use a rolling pin to roll up the pastry, then carefully unroll it over the tart tin to line it with the pastry, leaving the overhang on. Press it into the sides, prick the base with a fork and return to the fridge to chill for a further 30 minutes.
3. Line the pastry with baking parchment, fill with baking beans and blind bake in the preheated oven for 20 minutes. Take out of the oven, remove the baking parchment and allow to cool completely.
4. While the tart is cooling, set up your BBQ to 200°C.
5. Whisk the double cream until peaks form and set aside. Mix together the egg, egg yolk and sugar then add the honey, lemon zest and juice, and salt, before finally adding the ricotta and cream. Mix well until smooth. Pour the mixture into your pastry case and scatter over the pine nuts. Bake for about 35 minutes until the centre of the tart is firm. Allow to cool and then serve with fresh cream and a drizzle of honey.
Photo Credit: Nick Hook
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Method
1. To make the pastry, rub the butter into the flour until it resembles breadcrumbs. Stir through the sugar and add the egg. Bring the mixture together until it forms a dough, you won’t need additional liquid. Wrap in cling film and chill for at least 30 minutes. Grease and line a 24cm tart tin.
2. Set your BBQ to indirect cooking or preheat your oven to 170°C. Flour the work surface and roll out the dough until it is the thickness of a pound coin. Use a rolling pin to roll up the pastry, then carefully unroll it over the tart tin to line it with the pastry, leaving the overhang on. Press it into the sides, prick the base with a fork and return to the fridge to chill for a further 30 minutes.
3. Line the pastry with baking parchment, fill with baking beans and blind bake in the preheated oven for 20 minutes. Take out of the oven, remove the baking parchment and allow to cool completely.
4. While the tart is cooling, set up your BBQ to 200°C.
5. Whisk the double cream until peaks form and set aside. Mix together the egg, egg yolk and sugar then add the honey, lemon zest and juice, and salt, before finally adding the ricotta and cream. Mix well until smooth. Pour the mixture into your pastry case and scatter over the pine nuts. Bake for about 35 minutes until the centre of the tart is firm. Allow to cool and then serve with fresh cream and a drizzle of honey.
Photo Credit: Nick Hook
