Citrus tart
This tart is lovely with thick cream, but for a change I made an iced honey and ricotta parfait*. For a very Sicilian touch add two tablespoons of chopped, candied citron to the mixture before folding in the egg white.
Ingredients
enough shortcrust pastry to line a 22 centimetre flan tin
300g ricotta
1 tbsp mascarpone
1 tsp lemon juice
1/3 cup castor sugar
3 tsp plain flour
3 eggs, separated
grated zest of 1 orange
1 tbsp Cointreau or other citrus liqueur
*see Stephanie Alexander's recipe on cuisine.com.au.
Method
Preheat oven to 200C. Line a 22 centimetre loose-bottomed flan tin with pastry and bake blind for 20 minutes. Remove. Reduce heat to 170C.
Blend ricotta, mascarpone and lemon juice in a food processor until smooth.
Add sugar, flour, egg yolks, orange zest and liqueur and mix well.
Whisk egg whites to soft peaks and fold into ricotta mixture.
Pour filling into tart shell and bake for 40 minutes until just set. Allow to cool completely before cutting.
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Stephanie Alexander is an Australian cook, restaurateur and food legend.From our partners
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