Amalfi Lemon Tart
A delicious baked Amalfi lemon tart is perfect served with ice cream and fresh berries as a dessert, or served with coffee in the morning.
- Prep time40 minutes
- 10 portions
- 250 grams plain flour
- 50 grams icing sugar
- 75 ml Bertolli
- 75 ml Pinot Grigio
- 1/2 teaspoon vanilla bean paste
- 5 lemons
- 500 grams ricotta cheese
- 150 grams caster sugar
- 2 large free range eggs
- To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt. Rub in the Bertolli with your fingers until the mixture resembles fine breadcrumbs. Then add the wine and vanilla paste. Mix together until it comes together.
- Tip on to a lightly floured surface and knead for just a couple of minutes into a ball shape. Then flatten slightly and wrap in clingfilm. Place in the fridge for 30 minutes or overnight ideally.
- On a flour-dusted surface, roll out the pastry to about 3mm thick. Loosely roll it up around the rolling pin and unroll it over a 25cm loose-bottomed tart tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork. Cover with clingfilm, and chill in the freezer for 1 hour 30 minutes or overnight.
- Preheat the oven to 180ºC.
- Bake the pastry case blind for 25 minutes, or until lightly golden. Meanwhile, finely grate the zest of 1 lemon and put aside. Squeeze all the lemons to give you 150ml of juice, then whisk with the rest of the filling ingredients until smooth. This can be done in a food processor or by hand.
- Pour the mixture into the tart case and bake for 30 minutes, dusting with icing sugar and sprinkling over the lemon zest for the last 5 minutes. You can blowtorch the top of the tart to get a crunchy caramel top. Transfer to a wire rack to cool. Dust with extra icing sugar if desired.