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 mix at least
Chill for 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.
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease tart mould (with lifting base; 26 cm Ø) with butter. Roll out the shortcrust pastry on a lightly floured work surface (approx. 30 cm Ø) and line the tart mould so that the edge is also covered.
Pour in lemon cream and smooth it down. Bake in a hot oven in the lower third for about 30 minutes. Take out and let cool down.