This is a wonderful lemon tart from Jamie Oliver’s recipe! I had the most delicate lemon and ricotta filling with a subtle flavor and aroma that didn’t melt, but was very soft and fluffy – just a delight to eat. I did not agree with Jamie about the cooking time for the crust – it did not bake according to his recipe. So I edited the recipe to add a pre-bake for the crust without the filling. Now the shortcake turned out great: baked and delicious! By the way, it has wine in it, which makes the taste of the cake very refined.
Ingredients (10 servings)
- Chicken eggs 2 pcs.
- Dry white wine 75 ml
- Lemons 5 pcs.
- Olive oil 75 ml
- Powdered sugar 200 gr
- Ricotta cheese 500 gr
- Flour 250 gr
In a deep bowl pour the flour and powdered sugar. Mix thoroughly with a fork.
Make a small depression in the center and pour olive oil into it.
Then pour in the wine. Knead the dough, starting in the middle, gradually taking the flour from the edges.
Place the dough on the table and knead it for 2-3 minutes, powdering with flour if necessary.
Wrap the dough in clingfilm and put it in the refrigerator for 30 minutes.
Take out the cooled dough, roll out into a layer about 3 mm thick and 3 cm larger than the diameter of the mold.
Carefully, using a rolling pin, transfer the dough to the form, forming a rim and pierce it with a fork. Cover the form with a fork and leave in the refrigerator for 1-1.5 hours. Preheat the oven to 180 degrees and bake the crust for 20 minutes.
While the cake is baking, you can prepare the filling. For this we mix ricotta and powdered sugar.
Then add the juice of 5 lemons and eggs, stir.
Take the cake out of the oven, it should only brown slightly.
Pour the batter on top. Put the form back in the oven for 30 minutes. 5 minutes before it is ready, take out the cake and sprinkle lemon zest and powdered sugar on top.
Let the pie cool before serving. Bon appetit!
How do you like this pie from a famous chef? Share your opinion in the comments!