Strawberry, Ricotta, Lemon and Cream Tart
For the pastry
100g cold butter
175g plain flour
1 tbsp caster sugar
A little cold water
For filling the tart
200ml double cream
250g tub of ricotta
Zest of a lemon
2 tbps ground cinnamon
250g Sweet Eve strawberries
Rub the cold butter into the sifted flour till it resembles fine breadcrumbs. Mix in the sugar and the egg, adding just enough cold water to create a dough, but no more.
Roll the pastry and use it to line a 20 cm tart tin which has been greased with a little extra butter. Prick the base of the tart with a fork. Place the tart tin in the fridge for 30 minutes.
In a roomy bowl whisk the fresh cream till it forms soft peaks. Add the ricotta, lemon zest and cinnamon and mix well.
Pre-heat the oven to 180°C. Bake the pastry tart case for 20-25 minutes, till crisp and golden. Cool on a wire rack.
When you are ready to serve the tart, spoon the ricotta and cream mixture evenly across the tart base. Decorate the top of the tart with Sweet Eve strawberries.