A special ricotta tart is topped with a lemon glaze.

Ingredients

• 1 quantity Rich Short Chocolate Pastry
• 500 grams ricotta cheese
• ¼ cup chocolate chips
• ½ cup toasted pinenuts or chopped unsalted pistachio nuts
• 1 cup mixed dried fruit (glace fruit is nice here)
• 2 egg yolks
• grated rind one lemon
• 1 tsp vanilla essence

Glaze

• 2 lemons
• 1 cup sugar
• 2 cups water
• 2 tblsp Limoncello

Method

1. Roll the pastry out to line the base and sides of a 24cm loose-bottom metal flan tin. Prick the base well with a fork.
2. Bake blind at 190°C for 10-12 minutes until the edges are beginning to be cooked. Remove the baking blind material and paper and return the tart to the oven for 10 minutes or until the pastry is cooked.
3. In a bowl beat together the ricotta cheese, pinenuts, dried fruit, egg yolks, lemon rind and vanilla essence.
4. Spread the mixture into the chocolate pastry tart.
5. Bake at 190 degrees Celsius for 30 minutes or until the cheese filling is set. Remove from the oven and allow to cool before arranging the lemon glaze on top.

Glaze

1. Cut the lemons into 3-4mm thick slices and place in a saucepan with the sugar and water.
2. Stir over a low heat until the sugar has dissolved and then simmer very gently for 40-50 minutes until the lemon slices are transparent and the syrup jelly-like. Stir in the Limoncello.
3. Cool before spooning over the tart.

Cooks Tips

* Use Sweet Short Pastry or Rich Short Chocolate Pastry for this tart.