Ingredients

• 200g/7oz plain flour
• plus extra for dusting
• 100g/3½oz very cold butter
• cut into small cubes
• plus extra for greasing
• 60g/2¼oz ground almonds
• 60g/2¼oz icing sugar
• sifted
• ½ lemon
• zest only
• pinch salt
• 1 large free-range egg yolk
• 1 tsp vanilla extract
• 300g/10½oz ricotta cheese
• 100g/3½oz mascarpone
• 100ml/3½fl oz cream
• ½ lemon
• zest only
• 3 tbsp lemon juice
• 5 tbsp runny honey
• 6 large free-range eggs
• separated
• 150g/5½oz pine nuts
• icing sugar
• for dusting
• 200g/7oz crème fraîche

Directions

• To make the pastry
• rub the butter into the flour until the mixture looks like breadcrumbs. Mix in the ground almonds
• icing sugar
• lemon zest and salt.
• Make a well in the centre and incorporate 3 tablespoons of ice-cold water a little at a time
• kneeding gently. Just as the dough starts to come together
• mix in the egg yolk and vanilla extract.
• Turn the mixture out onto a clean work surface and knead lightly until it forms a ball. Press into a flat circle
• wrap in cling film and refrigerate for 30 minutes.
• Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in pie or tart tin
• roughly 4cm/1½in deep
• and dust with flour.
• Dust a clean work surface with flour and roll out the dough into a circle about 5mm/¼in thick. Press the pastry into the tin
• concentrating on the sides. Trim off most of the excess pastry
• leaving some around the edge to allow for shrinking. Refrigerate for 10-15 minutes.
• Prick the pastry base with a fork
• line with greaseproof paper and pour in the baking beans. Bake for 15 minutes
• remove the greaseproof paper and beans and cook for a further 5 minutes until lightly golden. Trim any excess pastry and set aside on a wire cooling rack.
• Meanwhile
• make the filling. In a large mixing bowl
• beat together the ricotta
• mascarpone
• cream
• lemonjuice and zest
• honey and egg yolks until smooth.
• In a separate bowl
• whisk the egg whites until stiff peaks form. Fold the egg whites into the ricotta mixture one spoonful at a time.
• Pour the mixture into the pastry case and sprinkle over the pine nuts. Cook for 30–35 minutes
• or until slightly set at the sides but still wobbly in the middle. Cool on a wire rack for at least one hour.
• Dust with icing sugar and serve in generous slices with a dollop of crème fraîche.