May 9, 2016

Lemon ricotta tart with almonds

Sometimes I feel a serious desire to go back to Italy. When it is not possible, I simply take out some old family albums and turn on the Roman Holiday with Audrey Hepburn and Gregory Peck. While listening to main character's squabbles, I start to develop an appetite for southern food.

This recipe is my adaptation of the tart made by Mimi Thorisson from Manger. I am not sure if this cake is more Italian or French but it sure makes waiting for summer more bearable.

Ingredients for 23cm tart pan:


- 240g flour
- 1 free-range egg
- 120g unsalted butter, cubed 
- 30g sugar
- 60g powdered sugar
-30g almond flour
- zest from 1/2 lemon
- pinch of salt


- 100ml honey
- 100g sugar
- 50g unsalted butter, softened
- 100ml heavy cream
- 150g ricotta cheese
- zest from 1 lemon
- 2 tbsp lemon juice
- 1 free-range egg
- 100g almonds, skinned and chopped

In a large bowl, mix all of the crust ingredients and then knead the pastry with your hands until you have a smooth ball. Cover it with plastic wrap and place in the fridge for an hour.
When cooled, roll the dough and line the tart pan. Prick the bottom with a fork and place in the fridge for another 30 minutes.

Preheat the oven to 170C/325F. In another bowl, mix well the honey, butter and sugar. Add ricotta, heavy cream, egg, lemon zest and juice and stir to combine.
Take the dough from the fridge, sprinkle a handful of almonds at the bottom of the crust and then pour the filling on top. Dot with remaining almonds and bake in preheated oven for 50 minutes. or until golden brown.


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