Light, moist and fluffy, ricotta tart is a regular at the bakery — we have some loyal devotees who insist upon it. It’s not decadent or dull, but hits the right spot time and time again.

Method

To make the pastry put the butter, icing sugar, and rice flour in a mixer bowl with the paddle attachment. Cream on medium speed for 3–4 minutes, or until well combined. Add the egg and mix to combine, then reduce speed to low and add the flour. Continue mixing until combined. Gather into a ball, cover with plastic wrap and rest in the refrigerator for 2-3 hours.

Preheat the oven to 180ºC (350ºF).

Roll out the pastry to a 34 cm (13½ inch) disc, about 3mm (⅛ inch) thick. Use the pastry disc to line a 26cm (10½ inch) loose-based tart tin that is about 4.5cm (1¾ inches) deep. When lining your tin, leave a little overhang on the pastry edges, then cut it off before baking.

Line the pastry with a double layer of foil, making sure the foil is pushed well into the corners. Pour in some baking beads or uncooked rice to fill the pastry case.

Blind-bake for 25 minutes. Remove the foil and contents and brush the pastry with some of the egg wash.

Bake for a further 5 minutes, then remove from the oven.

Reduce the oven temperature to 150ºC (300ºF).

To prepare the filling, put the ricotta, crème pâtissière, plain flour, vanilla seeds and lemon zest in a food processor and process until smooth.

Put the egg whites in the very clean bowl of an electric mixer fitted with a whisk attachment. Mix on high speed until soft peaks form. Slowly add the sugar and keep whisking on high speed until the sugar has dissolved.

Use a large spoon to gently fold one-third of the beaten egg whites through the ricotta mixture. Add the rest of the egg whites and gently fold through. Spoon the mixture into the tart shell.

Bake for 35–40 minutes, or until the filling is just firm.

This tart will keep in an airtight container in the fridge for up to 3 days.