Ingredients

For the Shortcrust Pastry:

• 3 ⅓ cups all-purpose flour
• ¾ cup cold unsalted butter, cubed (1 stick + 6 tbsp)
• ¾ cup granulated sugar
• 1 whole egg
• 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 pinch salt

For the Ricotta Filling:

• 2 ½ cups well-drained ricotta cheese (600 g)
• 1 ¼ cups powdered sugar
• 1 egg yolk
• 1 tsp vanilla extract

👩‍🍳 Instructions

1. Prepare the Shortcrust Dough:

• In a food mixer with the paddle attachment, combine cold butter and flour until crumbly.
• Add sugar, eggs, salt, vanilla, and lemon zest.
• Mix until a soft dough forms. Turn out onto a board, knead briefly, form a ball, wrap, and chill for 30–60 minutes.

2. Roll and Shape:

• Roll out dough between two floured sheets of parchment paper.
• Chill briefly again so cuts are clean.
• Cut the base to fit a 9½-inch tart pan, prick with a fork, and line the pan.
• Cut strips for the edges and press into the base.
• Place the lined tart shell in the fridge or freezer for 10 minutes.

3. Prepare the Ricotta Filling:

• In a bowl, mix ricotta, powdered sugar, vanilla, and egg yolk until smooth and creamy.

4. Assemble:

• Pour the ricotta filling into the chilled tart shell.
• Decorate with classic pastry strips on top in a lattice pattern.

5. Bake:

• Bake in a preheated oven at 356°F (180°C) for 30 minutes, or until golden and set.
• Let the tart cool completely before removing from the pan — it’s fragile while warm!

6. Garnish:

• Dust with powdered sugar just before serving.