Lime ricotta tart

Ingredients

Directions

1. 1

   Knead the flour, 60 g sugar, 1 pinch of salt, 1 egg and butter in small pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease a tart mould (26 cm Ø). Roll out the short pastry on a floured work surface until round (approx. 30 cm Ø). Line the tart mould with the pastry, press down the edges and cut off any protruding edges. Chill for approx. 1 hour.

2. 2

   Separate eggs, chill egg whites. Mix ricotta, sour cream, lime zest and juice, 75 g sugar, egg yolks, 1 egg and pudding powder. Sprinkle the shortcrust pastry base with almonds, add cream and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 35-40 minutes

3. 3

   Beat egg whites until stiff. Add 1 pinch of salt and 100 g sugar. Take the tart out of the oven. Turn up the oven temperature (electric cooker: 250 °C/ circulating air: 225 °C/ gas: level 5). Pour the meringue mixture onto the tart and spread it loosely. Bake in the oven for about 5 minutes. Let it cool down on a cake rack. Remove the tart from the tin, dust with icing sugar and decorate with lime slices and zests

4. 4

   waiting time approx. 3 hours