Lemon Cream Tart

• 200 g of flour
• 1 egg
• 100 g of butter from centrifuged cream
• 65 g of icing sugar
• 1/2 organic lemon (grated zest)
• a pinch of salt
• a pinch of yeast

INGREDIENTS (for the lemon cream)

250 g of ricotta

80 g of sugar

2 eggs

juice of half a lemon

grated zest of an organic lemon (untreated)

• Prepare the shortcrust pastry by mixing all the ingredients in a bowl or using a mixer. Knead quickly for a short time and wrap the dough in cling film. Leave to rest in the refrigerator for at least half an hour.
• Prepare the lemon cream by placing all the ingredients in a bowl and mixing with a whisk.
• Roll out the shortcrust pastry and line a buttered and floured tart pan.
• Prick the bottom with the prongs of a fork and pour the lemon cream inside.
• Bake at 170° for about 30 minutes, the pastry should brown and the cream should firm up.
• Let cool on a rack before enjoying.