Ingredients

Steps

• Preheat the oven to 180°C.
• Roll the pastry on a floured surface to 3mm thickness and line a 25cm pastry case.
• Mix the ricotta, mascarpone, candied peel, 100g sugar, and five egg yolks until smooth.
• Whisk the egg whites until fluffy, then add the remaining sugar and whisk to stiff peaks.
• Fold the egg whites into the ricotta mixture using a metal spoon and pour into the tart tin.
• Brush the folded pastry edges with the remaining beaten egg yolk and bake for 30 minutes.
• Cool for two hours and sprinkle with lemon zest before serving.