• 100g unsalted butter, chopped
  • 3/4 cup (165g) caster sugar
  • 3 eggs
  • 11/2 cups (225g) plain flour
  • 1/2 tsp baking powder
  • 450g fresh ricotta
  • 100g cream cheese, at room temperature
  • 2 tsp vanilla extract
  • Finely grated zest of 1/2 lemon
  • icing sugar to serve
1.To make the pastry, beat butter and 1/4 cup (55g) sugar in a stand mixer until smooth and combined. Beat in 1 egg until well combined. Fold in flour, baking powder, pinch of salt flakes and 2 tsp iced water. Enclose in plastic wrap and chill for 2 hours.

2.Preheat oven to 200°C. Roll out pastry between 2 sheets of baking paper to 3mm thick. Use to line the base and side of a 22cm, loose-bottomed, fluted tart pan, trimming any excess, then freeze for 10 minutes. Line pastry with baking paper and pastry weights, place on a baking tray and bake for 20 minutes or until edges are light golden. Remove weights and paper, and bake for a further 10 minutes or until base is golden. Remove from oven and cool slightly. Reduce oven to 150°C.

3.To make filling, beat ricotta and cream cheese in a stand mixer until smooth. Beat in vanilla, lemon zest, remaining 1/2 cup (110g) sugar and remaining 2 eggs, then pour into tart shell. Bake for 30 minutes or until pastry is golden and ricotta is set with a gentle wobble in the centre. Cool to room temperature, then chill for 2 hours. Dust with icing sugar to serve.