Raspberry and ricotta tart

Inspired by Italian recipes

• 700 g raspberries

For the sweet shortcrust pastry

• 125 g sugar

• 1 egg

• 250 g flour

• 100 g melted butter

• lemon zeste

For the filling

• 250 g ricotta

• 65 g sugar

• 1 pinch of cinnamon powder

• lemon zeste

1. Mix the pastry ingredients to form the pastry

2. Let it rest in the fridge for 30 minutes (optional)

3. Spread it and move it in a baking tray. It will come off but you can form it straight in the tray.

4. Put it back in the fridge for 30 minutes (optional)

5. Add beans or weights on a baking paper on top of the tart

6. Cook in preheated oven at 180C for 20 minutes

7. Mix the filling ingredients

8. Add them on the cooked pastry after it has cool down

9. Add the raspberries