For the short pastry, knead 100 g butter in pieces, sugar, 1 pinch of salt, egg and 150 g flour with the dough hooks of the mixer to a smooth dough. Form into a ball, wrap in cling film and chill for at least 1 hour
For the lemon cream, wash the thyme, shake dry and pluck the leaves from the stalks. Wash 1 lemon hot, dab dry and finely grate the peel. Squeeze all lemons. Whisk the eggs with the whisks of the mixer. Mix with agave syrup, ricotta, starch, lemon peel, lemon juice and thyme
Roll out the short pastry round (approx. 30 cm Ø) on a lightly floured work surface and line a greased tart mould with a lifting base (26 cm Ø) so that the edge is also covered
Pour in lemon cream and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) in the lower third for approx. 30 minutes. Take out and let cool down
Waiting time approx. 1 hour