1 hour and 20 minutes

For the filling:
ricotta, 17 oz
flour, 3 tbsp
sugar, 5,3 oz
eggs, 4
lemon, 1
sultanas, 1,7 oz
milk, 1 cup
1 vanilla pod
a dash of rum (any liquor according to your choice)

For the pastry:
self-raising flour, 200 gr
egg, 1
vanilla essence, 1 tbsp
sugar, 3 tbsp
butter, 70 gr


To make the pastry: putting the flour in a heap on your work surface, So, make a hole in the middle and add the egg, vanilla essence, sugar, the cold diced butter and with the use of a fork mix it with the other ingredients. Then, working with hands, combine the ingredients well together and make them into a ball. With hands (or with a rolling pin) lay the dough in a greased circular mold. Meantime you prepare the filling put it in the fridge.
To make the custard: bringing the milk to the boil with the vanilla pod (split and scrape its seeds into the milk first). Whisk the yolks with half of the sugar until pale and creamy; so add the flour and stir well in.
So slowly add the hot milk (take the vanilla pod out first) always stirring and then bring the mixture slowly to the boil. Keep stirring all the time and let it boil for 5 mins until it has thickened. Let the custard cool down. After that, in a large bowl add the juice, the lemon zest, the sultanas, ricotta, and a dash of liquor.
Beat the egg whites with the leftover sugar until firm and stir them in with the mixture. Put the mixture onto the pastry and cook on the lower rack of the oven at 190° C for about 60 mins. The tart should have a nice golden look. If it overflows during cooking turn the temperature down to 170° C.

Thanks to: My Little Italian Kitchen