Ingredients
Scale
For the crust
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (110g) cold butter
- 1/4 cup (50g) sugar
- pinch of salt
- 1 egg
For the filling
- 2–3 stalks fresh thyme
- 3 organic lemons
- 4 eggs
- 4 tbsp. agave syrup
- 7 oz. (200g) ricotta cheese
- 1 tbsp. cornstarch
Instructions
- In a large bowl mix flour, sugar, salt, egg and cold butter in small pieces and knead until you get a smooth dough. Wrap in plastic wrap and let cool in the fridge for at least 1 hour.
- Preheat the oven to 350˚F (180°C). Grease a 10 inch (26cm) tart tin with loose bottom. Dust with flour and set aside. For the filling wash the thyme, dry and remove the leaves from the stalks. Wash one of the lemons, dry and grate the peel. Squeeze all lemons to get the lemon juice. Add the eggs to a large bowl and beat on high speed until fluffy. Add agave syrup, ricotta cheese, cornstarch, lemon zest, lemon juice and thyme. Mix until just combined.
- Roll out the dough on a floured surface slighly larger than the tart tin. Transfer to the tin and press to the bottom and sides to form a crust. Fill in the lemon filling and bake in the lower third of the oven for 30 minutes. The surface should be slightly golden. Take out of the oven and let cool down completely on a wire rack.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12