Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 dough (shortcrust pastry), sufficient for the base, edge and top
- 450 g ricotta
- 300 g suar
- 3 large lemon (s), untreated
- 3 egg (s)
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Mix the ricotta with the eggs, sugar, salt and the grated zest of the lemons well.
- Line a tart pan with batter, add the filling and cover with the remaining shortcrust pastry. Press firmly on the edge.
- Bake at 180 ° C in a preheated oven for about an hour.
- Serve chilled, but this simple, delicious cake will keep for several days without any problems.
- A perfect dessert after a Caprese meal - thanks to the cook Roberta from Le Grottelle for this recipe.
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