Ingredients

Method

For the pastry:
• 180 g flour
• 100 g butter, softened
• 6 T icing sugar
• 1 free-range egg yolk
• 3 T ice-cold water
• a squeeze lemon juice
For the filling:
• 1 ¼ cups Woolworths Ayrshire ricotta
• 2 free-range eggs
• 1 t almond essence
• 50 g sugar
• 1 T lemon juice
• 2 t lemon zest
For the meringue:
• 8 free-range egg whites
• 400 g brown sugar
For the pistachio shards:
• 200 g sugar
• 100 g shelled pistachios, finely chopped

Method

Ingredients

1. Preheat the oven to 180°C. Line a 23 cm tart tin with greaseproof paper.

2. Using a food processor, process the pastry ingredients until combined and smooth. Alternatively, rub the butter into the flour and icing sugar until the mixture resembles coarse breadcrumbs. Add the egg yolk, water and lemon juice and mix until a smooth dough forms. Wrap in clingwrap and chill for at least 30 minutes.

3. To make the filling, mix all the ingredients together until smooth.

4. Roll out the dough between 2 sheets of greaseproof paper. Place in the prepared tart pan and press down. Prick all over using a fork. Place a piece of greaseproof paper on top of the pastry and fill with baking beans or rice. Bake for 15 minutes. Remove the beans or rice and keep to use again. Spoon in the filling and bake for 15 minutes.

5. To make the meringue, beat the egg whites until foamy. Gradually add the sugar until all combined and whisk until the mixture is thick and glossy.

6. Remove the tart from the oven and pile on the meringue. Bake for 15 minutes or until the meringue is golden brown. Alternatively, toast the meringue with a blowtorch. Cool and remove from the pan.

7. To make the pistachio shards, line a baking tray with greaseproof paper. Place the sugar in a pan and over a low heat until melted, swirling the pan to incorporate the melted sugar rather than stirring.  Once the sugar has turned golden brown, quickly stir in the chopped nuts. Pour the mixture into the lined pan and smooth with a spoon. Allow to set, then break into shards. Decorate the tart with the shards or blitz them into a coarse powder and sprinkle over the meringue.

Find more tart recipes (sweet) here.

Photography: Jan Ras
Food assistant: Kate Ferreira & Cherie Kustner
Videography: Romy Wilson