For the tart shell:

1 1/2 cups flour

1/4 cup sugar

pinch of salt (or more to taste)

1/2 teaspoon lemon zest

1 stick unsalted butter

1 egg, separated

2 tablespoons milk

1 teaspoon vanilla

Preheat the oven to 350 degrees Fahrenheit.  Generously butter and flour a tart pan with a removeable bottom.

In a food processor, combine the flour, sugar, salt, lemon zest, and butter and process until well combined and the mix resembles a coarse sand.  Add in the egg yolk, reserving the white.  Add in the vanilla and the milk, and process until combined and there is a coarse dough.  To make the dough by hand, combine the ingredients as described below using a hand-held pastry blender.

Dump the dough into the prepared pan, and using your fingers, press around the edges and bottom of the pan.  Then using the bottom of a cup, press the bottom into an even layer.  Bake for 15 minutes. Remove, and then brush with the reserved egg white.  Return to the oven for another 15 minutes.

For the filling:

1 1/2 cups fresh whole milk ricotta cheese

1/2 cup sugar

1 egg

1 tablespoon rum

1/2 teaspooon vanilla

1/4 cup heavy whipping cream

1 tablespoon lemon juice

zest from 1 lemon

In a large bowl, combine all the ingredients and using a hand-held mixer, blend at medium speed until smooth.

Remove the crust from the oven.  Pour the ricotta mixture into the tart pan until 2/3 of the way full, and then carefully place in the oven.  Bake for  45-60 minutes, or until the center is set and the filling is light golden, but not brown.

Let cool completely, then refrigerate until cold. Decorate with stiff dulce de leche