RICOTTA TART

Dough:
210 g cake flour
80 g sugar
90 g butter, cold
rind of 1 small lemon
1 egg
1 teaspoon vanilla essence

Place dry ingredients in bowl add cold butter mix and crumb.
Add vanilla, egg and lemon rind.
Remove and knead until dough comes together.
Place baking paper in a pie dish and lay dough on top.

Filling:
300 g Ricotta cheese (I suggest Woolworths very good quality must be extremely fresh not sour taste)
½ cup milk
60 g sugar
3 eggs, separated

Beat egg whites till stiff.
Beat yolks and sugar together till pale in colour.
Add Ricotta cheese to beaten yolks and milk.
Fold in egg whites.
Fill your pie dough with the Ricotta and bake for 30 – 35 minutes at 160/170ºC.
Hopefully no loadshedding 🙂

Recipe and picture: Sabrina Merli