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Clevedon Valley Buffalo Ricotta and Lemon Tart

September 3, 2013


Here is a light and lemony tart that is easy to put together.

It is perfect refreshing dessert after a filling dinner.


2 lemons (zest and juice separated)

1 1/2 sheets of sweet shortcrust pastry.

250 grams Clevedon Valley Buffalo Ricotta

3/4 C caster sugar

3 eggs


Preheat the oven to 180 degrees celsius.

Line a 23cm flan dish with sweet shortcrust pastry, lining the bottoms and sides. Put this in the fridge for 15 minutes.

Line the pastry with baking paper, top with baking weights and bake for 10 minutes. Remove the weights and baking paper and bake for another 5-7 minutes. Remove from the oven and let the case cool.

In a food processor process the ricotta and sugar together until combined. Add the eggs one at a time and mix to blend. Add the lemon zest. When combined mix through the lemon juice.

You should end up with a beautifully smooth liquid, similar in texture to a pouring yoghurt. Pour this into the cooled pastry case and bake in the oven for 30 – 35 minutes, or until just set.

Remove from the oven and let cool on a wire rack. Once cooled sift icing sugar on top.

Slice and enjoy!

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