Lemon and raspberry ricotta tart recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Put 100g raspberries in a food processor with the icing sugar and whizz until smooth (or add to a jug and blitz with a stick blender). Push the mix through a sieve, discarding the seeds; set aside.
2. Brush a 23cm fluted tin with some of the butter. Lay a sheet of filo in the tin, brush with more butter, then lay another sheet on top, at an angle. Continue with the rest of the pastry, buttering each sheet as you go, leaving the top layer un-buttered. Trim any pastry overhanging the sides.
3. Scrunch up a piece of baking paper and use to line the tart before filling with baking beans (or uncooked rice). Bake for 10 mins, carefully remove the paper and beans, then bake for 5 more mins. Leave to cool. Reduce the oven temperature to gas 3, 170°C, fan 150°C.
4. Meanwhile, whisk together the ricotta, mascarpone, caster sugar, lemon zest and juice, and the eggs with an electric whisk until smooth.
5. Pour the ricotta mix into the pastry, then use a cocktail stick to ripple through 1 tbsp of the raspberry coulis. Bake for 45 mins or until the pastry is crisp and filling is just set. Leave to cool completely in the tin.
6. While the tart bakes, thinly slice the remaining lemon. Heat a nonstick frying pan over a high heat and dry-fry the lemon slices for 1-2 mins on each side until lightly caramelised and charred.
7. Top the tart with the caramelised lemon slices, then slice and serve with the reserved raspberries and raspberry coulis.

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