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Preparation

Step 1 Rub the cold butter into the sifted flour till it resembles fine breadcrumbs. Mix in the sugar and the egg, adding just enough cold water to create a dough, but no more.

Step 2 Roll the pastry and use it to line a 20 cm tart tin which has been greased with a little extra butter. Prick the base of the tart with a fork. Place the tart tin in the fridge for 30 minutes.

Step 3 In a roomy bowl whisk the fresh cream till it forms soft peaks. Add the ricotta, lemon zest and cinnamon and mix well.

Step 4 Pre-heat the oven to 180°C. Bake the pastry tart case for 20-25 minutes, till crisp and golden. Cool on a wire rack.