Ricotta Cheese, 20
Eggs, 6
Granulated sugar, 5 Oz
Zest of 1 lemon
Zest of 1 orange
Ingredients for the dough:
Eggs, 2
Granulated sugar, 2 Tablespoons
Butter, melted and cooled, 4 Tablespoons
Baking Powder, 1/2 Tablespoons
Flour, 5 Oz


Preheat the oven to 350 degrees.
For the filling, beat together eggs and sugar till smooth. Then, pour in ricotta, zests and cinnamon until they’re well mixed, pay attention not to overbeat.
For the dough, mix together sugar and eggs. Add cooled melted butter and baking powder. Knead till smooth. Cool it into the refrigerator for 30 minutes, after flattening into a pancake. Remove the dough from refrigerator and let stand till it reaches room temperature. Cover a tart pan with the dough, using the rooling to level it uniformly and cut off excess. Then add the filling. Bake for 50-60 minutes until the center is firm. Cool completely and preserve it in the fridge. Serve garnished with lemon or lime slices.

Thanks to: Delaware Girl Eats