It’s late, and I’m tired. In my mouth there is still a lingering feeling of the silkiness and creaminess of the filling, perfectly complemented by the buttery sweet pastry crust.
This is my version of a dream of summer night!
I got the filling recipe from an exciting newly discovered website called Recipe Winners, I highly recommend you to check it out!!!
Let’s proceed, shall we?
List of Ingredients
(this recipe gives a bit more of the amounts that you need to fit a 20cm/8″ tart pan, but I couldn’t really make it less. You can freeze the leftover sweet pastry and use it some other time)
For the sweet pastry crust:
egg yolks, 1
butter, 75gr
plain flour, 125gr
icing sugar, 50gr
vanilla pod, deseeded, 1/2
lemon zest, 1/2 tsp
For the filling:
ricotta, 120gr
mascarpone, 120gr
sugar, 60gr
eggs, 1 medium (55-60gr)
egg yolk, 1
lemon zest, 1 1/2 tsp
lemon juice, 35gr
vanilla paste, 1/4 tsp
optional, 1lemon
Servings
6 people, as side dish
Method
Firstly, start by preparing the crust. In a stand mixer, with a paddle attachment, mix together the cold butter with flour, icing sugar, lemon zest and vanilla until it resembles a sand texture, then add the yolks and vanilla paste, and mix just until combined. Cover with cling film and rest in the fridge for an hour.
Once rested, roll it on a lightly floured surface to 0.5 cm thick round disk, gently place and push it into a well greased tin, careful to make it adhere to the entire surface. Roll the rolling pin onto the top of the tin so to get rid of the excess dough, then cover with a sheet of cling film, fill it up with baking beans and refrigerate for another 15 minutes.
Heat up the oven to 160C/320F, and bake it for 15-20 minutes until the sides start to golden. Take off the baking beans, brush with a little egg white, and return to the oven to finish for another 10 minutes. The egg white helps forming a protective seal on the crust so it doesn’t soak up too much moisture from the cream.
In the meantime that the base is cooking, prepare the mix. Work together with a paddle the ricotta and mascarpone, add the icing sugar, lemon zest, vanilla and sugar, and mix thoroughly but slowly, then add the egg and yolk and mix just until combined, again slowly, to prevent the mix from incorporating too much air.
Once the base is cooked, pour in the filling mixture, return to the oven and bake at 150C/300F for 30-40 minutes, until just set (shouldn’t be wobbly in the centre, but still be ever so slightly shaky; if it cracked, you’ve gone too far).
Let it cool at room temperature before demoulding it, then it’s best to refrigerate at least 3 hours or even better overnight, before enjoying it.
If you like the decoration I used, simply finely slice a lemon, and slowly and gently cook it on a stove in a solution of 50gr sugar and 70gr water until the slices look translucent. Let them drain from a small colander until ready to use.
BON APPÉTIT!