RICOTTA TART

The pastry is prepared first , place 300gm of plain flour in the bowl of your food processor along with 50 gm of castor sugar , 3 tbs of icing sugar ,1 tbs of baking powder , pinch of salt and 125 gm of chilled and cubed butter . Pulse until the mixture resembles breadcrumbs . Now add 2 lightly beaten eggs and continue to pulse to combine . Turn the mixture onto a clean work bench and massage gently into a ball . Divide the dough by rolling 2/3 of the dough into a ball and rolling the remaining 1/3rd into a smaller ball for the top of the tart . Wrap the balls in cling wrap and refrigerate for 1 hour . Preheat your oven to 180 deg C . Lightly grease a 26 cm loose bottom tart pan . To make the ricotta filling combine 650 gm of ricotta in a large bowl along with 2 lightly beaten eggs , 3 tbs of icing sugar and the finely grated zest of 1 lemon . Roll out the larger ball of dough ( 2/3 rds ) into a large circle to line the base and side of the pan Work quickly as the pastry becomes fragile as it warms . Gently press the ricotta filling evenly into the base . Roll out the remaining pastry ball ( 1/3 rd ) to fit over the top of the filling . Pinch edges together to seal , trim off any excess . Bake in the preheated oven r 30 minutes or until golden brown . Allow to cool in the tin before removing and dust with a cinnamon and icing sugar mixture .