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500 Pies & Tarts by Rebecca Baugniet
Variations of this tart are prepared all over Italy in celebration of Easter.
Serves 6


• 1 3/4 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• zest of 1 lemon
• 1/2 cup unsalted butter, cut into small pieces
• 2 large eggs, lightly beaten
• 2 cups ricotta cheese
• 1/3 cup cream cheese, softened
• 1 tbsp. cornstarch
• 1 tsp. vanilla extract
• 2 large eggs, lightly beaten
• 1/2 cup superfine sugar
• zest of 1 lemon

Preheat the oven to 350°F (175°C).

To make the piecrust, combine the flour, sugar, salt, baking powder, and lemon zest in a large bowl. Cut the butter into the flour mixture, until the mixture resembles coarse meal. Add the eggs and stir until the mixture begins to form large clumps. Turn out onto a lightly floured surface and knead until the pastry is smooth, about 1 minute. Divide the pastry into 2 discs, one slightly larger. Wrap the smaller disc in plastic wrap and refrigerate. Press the larger disc around the base and up the sides of a 9-in. (23-cm.) tart pan.

To make the filling, place the cheeses, cornstarch, and vanilla in a large bowl. Using an electric mixer, beat on medium speed until smooth. Add the eggs, sugar, and lemon zest. Beat until well combined.

Spoon the filling into the tart shell, and smooth the top with a spatula. Remove the smaller pastry disc from the refrigerator. Place on a lightly floured surface and roll out to a 10-in. (26-cm.) round. Place the round over the cheese filling, trim the excess from the edges, and make 4 slits in the top.

Bake in the middle of the oven for an hour, or until the pastry has puffed up and is golden brown.


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