Here there’s a tasty idea for your dessert!

For the pastry:
• 200 g of self-raising flour
• 80 g of sugar
• 80 g of butter
• 1 egg
• A pinch of salt
• The zest of one lemon

For the filling:
• 250 g of ricotta cheese
• 2 eggs
• 100 g of amaretti biscuits
• 25 g of cornflour
• 5 tbsp of sugar
• 3-4 tbsp of milk
• icing sugar for dusting

Put the flour, lemon zest, egg, salt and sugar on your working top. With a fork mix up your ingredients. Add the diced butter and with your hands shape it quickly into a ball. If it feels sticky put it in the fridge for 15 minutes then flatten the pastry with a rolling pin.

Now lay it on a round baking tray leaving aside a small quantity of pastry for decorating. Putting the pastry on the tray in one go can be tricky as it is very fragile. I usually do it with my hands a little bit at a time. In a bowl put the eggs, sugar, ricotta and cornflour and crushed amaretti.

Mix well then add the milk; you will need to make a semi-runny mixture. Add extra milk if you think the mixture is too dry; then pour it over the tart.

With a pastry cutter make some long stripes with the remaining pastry then lay them over the tart and decorate to your taste. Bake for 25-30 minutes at 180 C. Let it cool down and dust with a little icing sugar.