By Claire
Nutritional Info(100g)
- Puff pastry
- Plain flour
- Lemon
- Ricotta
- Mascarpone
- Candied peel
- Caster sugar
- Eggs
Ingredients
For the pastry
- 1 x 400g/14oz ready-made puff pastry
- plain flour, for dusting
- 1 lemon, finely grated zest only
For the filling
- 300g/10½oz ricotta cheese
- 200g/7oz mascarpone cheese
- 200g/7oz candied peel, roughly chopped
- 125g/4½oz caster sugar
- 6 free-range eggs, separated
Method
-
Preheat the oven to 180C/350F/Gas 4.
-
Roll the pastry out on a lightly floured work surface to a 3mm/⅛in thickness. Use the pastry to line a 25cm/10in pastry case. Cover with a damp cloth while you make the filling.
-
In a large bowl, mix the ricotta, mascarpone and candied peel with 100g/3½oz of the sugar and five of the egg yolks until smooth and well combined.
-
Whisk the egg whites in another large, clean bowl until fluffy. Whisk in the remaining sugar and continue whisking until stiff peaks form when the whisk is removed.
-
Using a large metal spoon, fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.
-
Beat the reserved egg yolk in a bowl. Fold in the overhanging pastry and brush with the egg yolk. Bake in the oven for 30 minutes, until the pastry is cooked through and the filling has a slight wobble in the centre.
-
Set aside to cool for two hours, then sprinkle with lemon zest.
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