Lemon Ricotta Tart

Ingredients

• 250 g spelt flour Type 1050
• 130 g raw cane sugar
• 1 pinch salt
• 1 egg
• 125 g butter
• 4 organic lemons
• 4 egg yolks
• 500 g ricotta (40% fat in total)
• powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1.

   For the crust, combine flour, 60 g raw cane sugar, a pinch of salt, egg and cubed butter in a bowl. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile, rinse lemons hot, pat dry, and finely grate zest from two lemons. Halve the lemons and squeeze out the juice.

3. 3.

   Beat egg yolks and remaining raw cane sugar with a hand mixer until creamy. Fold in lemon zest, lemon juice, and ricotta.

4. 4.

   Roll out the dough, place it in a tart pan, lifting the edges to form a rim. Spoon the lemon-ricotta mixture into the crust. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 50–60 minutes.

5. 5.

   Remove the tart from the oven, let it cool, then release it from the pan. Dust with powdered sugar, serve and enjoy.