Baked ricotta and lemon tart

Place flour, caster sugar and butter in a food processor and pulse until crumbs form. Add egg yolks and vanilla and process until dough forms. Turn out onto a floured board and knead lightly into a smooth ball. Wrap in plastic wrap and chill for 30 minutes.

Roll pastry out to line a 23cm loose-based flan pan. Trim edges, prick base lightly with a fork and chill while making filling.

Preheat oven to 200°C or 180°C fan. Using an electric mixer with paddle or V-groove beaters, beat ricotta until softened and gradually beat in sugar until light and fluffy. Beat in lemon rind then eggs, one at a time, to prevent curdling. Beat in a pinch of salt, lemon juice and vanilla until smooth and well blended.

Pour into pastry shell and bake for 15 minutes. Reduce heat to 190°C or 170°C fan and bake for another 35 minutes, until pastry is cooked and filling pale golden.

Turn out onto a wire rack to cool. Top with thinly sliced lemon, dust with icing sugar and serve with thick cream.