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Amalfi lemon tart
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Total Time:
2 hours
Baked lemon tart with creamy cheesecake vibes, perfect with ice cream and seasonal berries. Try a slice for breakfast with a black coffee for a delightful Italian treat.
Ingredients:
  • 250 g plain flour plus extra for dusting
  • 50 g icing sugar plus extra for dusting
  • 75 ml olive oil
  • 75 ml Greco di Tufo white wine
  • ½ teaspoon vanilla bean paste
  • 5 large lemons
  • 500 g quality ricotta cheese
  • 150 g caster sugar
  • 2 large free-range eggs
Instructions:
  • For the pastry, combine flour, icing sugar, and a pinch of sea salt in a large bowl. Create a well in the center and add oil, wine, and vanilla paste. Use a fork to blend the wet mixture with the flour until it forms a dough ball. Knead briefly, wrap in clingfilm, and refrigerate for 30 minutes. Roll out the pastry on a floured surface to 3mm thickness. Carefully fit it into a 25cm tart tin, trim off excess, prick the base with a fork, cover, and chill in the freezer for 1 hour 30 minutes. Preheat oven to 180ºC/350ºF/gas 4. Blind bake the pastry case for 25 minutes until lightly golden. Grate lemon zest and set aside. Combine lemon juice and remaining filling ingredients until smooth. Pour into the tart case and bake for 30 minutes. Dust with icing sugar and lemon zest in the last 5 minutes of baking. Cool on a wire rack, dust with icing sugar, slice, and serve.

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