Lemon and Ricotta Tart

How To Make Lemon and Ricotta Tart

1. Preheat the oven to 180c.
2. Line an approx. 23 cm tart pan with greaseproof paper.
3. Using a food processor process the pate sucree ingredients until all combined and smooth. Alternatively mix all the ingredients by hand until a harmonious dough forms.
4. Wrap in cling wrap and chill for at least 30 minutes.
5. To make the filling, beat all the ingredients together:
6. Roll out the dough (pate sucree) out in between 2 sheets of greaseproof paper.
7. Place in the prepared tart pan and press down.
8. Prick all over with a fork.
9. Place a piece of greaseproof paper on top and fill with baking beans or rice.
10. Bake for 20 minutes.
11. Remove the beans or rice and keep for next time.
12. Spoon in the mixture.
13. Bake for 15 minutes
14. To make the meringue: Whisk the egg whites until foamy.
15. Gradually add the sugar until all combined and whisk until the mixture is thick and glossy.
16. Remove the tart from the oven and pile on the meringue.
17. Bake for 15 minutes until the meringue is golden brown. Alternatively you can toast the meringue with a blow torch.
18. Cool and remove from the pan.
19. To make the pistachio shards: Prepare a baking tray lined with greaseproof paper.
20. Place the sugar in a pan and over a low heat melt the sugar, swirling the pan to incorporate the melted sugar rather than stirring.
21. Once the sugar has turned a golden brown.
22. Quickly stir in the chopped nuts.
23. Pour the mixture onto the lined pan.
24. Smooth over with a spoon.
25. Leave to set.
26. Break into shards.
27. Either decorate the tart with shards or blitz the shards into a coarse dust and sprinkle over the meringue.