Baked Lemon & Ricotta Tart With Strawberries - cooking recipe

Ingredients

200 g plain flour, sifted
100 g unsalted butter, chilled, cubed
2 tablespoons caster sugar
1/2 teaspoon salt
2 egg yolks
2 tablespoons ice water
plain flour, extra, to dust
350 g fresh ricotta
100 g caster sugar
1 egg
3 egg yolks, extra
1 tablespoon lemon rind, finely grated
1/2 cup fresh lemon juice
powdered sugar icing, to dust
250 g strawberries, hulled, washed, dried, halved, to serve

Preparation

Preheat the oven to 200\u00b0C, place the flour, butter, sugar and salt in the bowl of the food processor and, using the chopping blade, process until the mixture resembles fine breadcrumbs.
Add the egg yolks and water and process until the dough starts to come together, turn onto a lightly floured surface and knead lightly until smooth. Shape into a disc and cover with plastic wrap; and place in the fridge for 20 minutes to rest.
Roll out the pastry on a lightly floured surface to a 3mm-thick disc, and line a lightly greased 25cm-base fluted tart tin, with a removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
Cover the pastry base with baking powder and fill with pastry weights, rice or dried beans; and bake in the oven for 15 minutes. Remove the paper and weights, rice or dried beans and bake for a further 10-12 minutes or until golden, remove from the oven and reduce the oven temperature to 190\u00b0C.
Place the ricotta, sugar, egg, extra egg yolks and lemon rind and juice in the bowl of the food processor and, using the chopping blade, process the mixture until it is smooth. Pour it into the pastry case and bake the tart in the oven for 30 minutes or until the filling is just set. Set aside for 30 minutes to cool.
Dust the tart with icing sugar, cut into wedges and serve with strawberries.