Cheer on the Azzurri with this Italian custard tart
Cook: 1 Hour 20 Mins
Serves: 20
Price: 30p per serving
Nutritional Information
Each 68g serving contains
Energy
828kj
198kcal
828kj
198kcal
10%
Fat
10.9g
10.9g
Med
16%
16%
Saturates
6.4g
6.4g
Med
32%
32%
Sugars
8.2g
8.2g
Med
9%
9%
Salt
0.26g
0.26g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1218kj/291kcal
Typical energy values per 100g:
1218kj/291kcal
Ingredients
275g plain flour (plus extra for dusting)
160g unsalted butter
2tbsp icing sugar
½tsp vanilla extract
2 egg yolks
2 x 250g tubs Asda Ricotta
Zest of 2 lemons
125g caster sugar
60g pine nuts
Extra icing sugar
4 eggs for the filling
Extra lemon zest
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Rub the flour and butter together in a large bowl until it resembles fine breadcrumbs. Mix in the icing sugar and add the vanilla, yolks and 1-2tbsp ice-cold water. Mix with a knife, then bring together to form a dough. Divide into two balls, one slightly larger than the other. Wrap in clingfilm; chill until needed.
3
For the filling, beat the ricotta, 3 of the eggs, the lemon zest and caster sugar in a bowl. Stir in 50g of the pine nuts; set aside.
4
Roll out the larger ball of pastry on a floured surface until 4mm thick and use to line a 23cm fluted metal flan tin. Leave pastry overhanging. Spoon in the filling and spread out with the back of a spoon.
5
Roll out the second ball of pastry until 4mm thick. Place on top of the tart, roll a rolling pin over to seal and remove any excess pastry. Beat the last egg, brush over the top, scatter over the remaining pine nuts and bake for 35-40 mins until golden and crisp.
6
Cool on a wire rack, then remove from the tin. Serve dusted with icing sugar and scattered with lemon zest.