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Ingredients
- 4 eggs
- 120g of brown sugar
- 3-4 tbsp of brown sugar
- 400g of ricotta
- the grated rind of a lemon
- 4 tbsp of olive oil
- 250g of plain flour
- 1 level tbsp of baking powder
- 175ml of milk
Method
Makes one tart 24cm wide, 3cm high.
Beat 4 eggs with 120g of brown sugar until fluffy. Mix in 400g of ricotta, the grated rind of a lemon, 4 tbsp of olive oil and 175ml of milk. Sift in 250g of plain flour and 1 level tbsp of baking powder. Mix well then place the dough into a buttered and floured tart shell. Sprinkle the top generously with 3-4 tbsp of brown sugar.
Bake in a preheated 180C oven for 30-35 minutes till golden on top.
Serve with mixed berries or runny custard.
