Tarta de Ricota / Ricotta Tart

Crust Ingredients-

Rising Flour --------------------------------------- 350g
Unsalted Butter ----------------------------------- 150g Cubed
Sugar ----------------------------------------------- 150g
Eggs ------------------------------------------------- 1 Medium sized
Lemon Zest ---------------------------------------- of 1 lemon

Crust Instructions-

• In a bowl, rub the butter with the flour.
  
  
• Until the flour becomes grainy.
  
  
• Add the sugar
  
  
• Add the lemon zest.
  
  
• Whisk the egg.
  
  
• Mix all of the above until a dough forms that comes off easily of the edge of the bowl.
  
  
• Refrigerate for 30 minutes.

Filling Ingredients-

Ricota Cheese ------------------------------------------- 500g
Mascarpone Cheese ------------------------------------ 250g
Eggs ------------------------------------------------------ 3 Yolks Medium
Sugar ----------------------------------------------------- 100g
Lemon Zest ---------------------------------------------- of 1 lemon
Vanilla Extract ------------------------------------------ 1 teaspoon

Filling Instructions-

•  Add the eggs and sugar to a heatproof bowl.
  
  
   
• Put the bowl over simmering water (bain Marie/bano maria). This process will cook the eggs and the sugar becoming glossy,  smooth and the sugar no longer grainy.
  
  
• Whisk for about 4-5 minutes over the heat until the mixture becomes  light in colour, smooth and shiny. 
  
  
• Let cool a bit.
• In another bowl add the ricota and mascapone cheeses, vanilla extract, lemon zest and the egg mixture. 
  
• Mix rapidly until well combined and smooth.  You can use a hand mixer to facilitate this process.  I used my electric mixer and mixed it for 2 minutes on low speed.
  
  
• Take the dough out of the refrigerator and cut it in three quarters.
  
  
• Put the 1 quarter aside.  
• Kead the 3 quarters of the dough big enough to fit a 23cm cake tin.
  
  
• Add the filling to the case.
  
  
• Roll out the rest of the dough big enough to cover the cake tin, leaving a 2 cm overhang.
  
  
• Press down on the edges to seal and cut the overhang with a sharp knife.
  
  
• Make a cross in the centre of the cake to let the steam out during baking.
  
  
• Since I had leftovers I made 2 ramekins.
  
  
• Bake at 180C/Gas 4 for 30-35 minutes.
  
  
• Once baked let cool and garnish with powdered sugar on top.
  
  
• 
• Enjoy!