Peach Ricotta Tart

Summary

Prep Time	40 mins
Cook Time	1 hr
Total Time	2 hrs 10 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the shortcrust pastry:

For the cream:

Instructions

For the dough, quickly knead the flour, butter, powdered sugar and the egg into a homogeneous mass. Let rest in the refrigerator for at least 30 minutes.
Preheat the oven to 180 ° C. Grease the springform pan or line the base with baking paper. Roll out the shortcrust pastry and place in the springform pan, pulling up the edge approx. 3 - 4 cm.
Prick the base several times with a fork and then prebake for 15 minutes (the dough should not turn color yet). Then remove the base and let it cool down a little.
For the filling, rub the peel of the organic lemons and squeeze out the juice. Cut the peaches into narrow wedges and mix with half of the lemon juice. Mix half of the lemon zest with 3 tablespoons of fine granulated sugar and set aside.
Mix the ricotta, yoghurt, egg and powdered sugar to a smooth cream. Stir in the remaining lemon juice and lemon zest, sweeten as you like or stir in more lemon juice.
Put the ricotta cream on the slightly cooled base, remove the peaches from the lemon juice and place on top of the ricotta cream. Sprinkle the sugar with the lemon peel on top.
Bake the tart in the oven at 180 ° C for 40 - 50 minutes (until the ricotta cream is firm). If the tart turns too dark, it can be covered with aluminum foil.

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