Ricotta Lemon Tart - cooking recipe

Ingredients

1 3/4 cup all-purpose flour
1 cup granulated sugar + 2 tbsp
1 tsp vanilla extract
2 None eggs + 1 egg yolk
1/2 cup butter
1 lb ricotta cheese
3 None lemons, 1 zested and juiced, 2 sliced
2/3 cup simple syrup
1/2 cup limoncello
1 tsp powdered sugar

Preparation

Preheat oven to 350\u00b0F. Grease and flour an 11 inch tart pan. Mix flour, 1/3 cup sugar, vanilla extract and a pinch of salt. Add egg yolk, butter and 1-2 tbsp cold water and knead until smooth. Roll into a 13 inch disc then line prepared pan. Prick with a fork several times and chill for about 30 mins.
Whisk whole eggs and remaining sugar until thick and creamy. Add ricotta, lemon zest and juice. Transfer to tart shell, smooth, and bake for 40 mins, then increase temperature to 400\u00b0F and bake for 10-20 mins until lightly browned. Remove from oven, allow to cool in pan for about 30 mins then remove and transfer to a wire rack and cool completely.
Meanwhile, heat simple sugar and limoncello in a pan over medium heat for about 10 mins, until reduced by 1/2. Add lemon slices and simmer for 2-3 mins. Allow to cool then cover tart with cooled lemon slices and spread syrup on top. Dust with powdered sugar and serve.