Rocotta Lemon Tart

Pastry Ingredients:

½ cup of olive oil

½ cup of caster sugar

5 egg yolks

2 ½ cups of flour

Filling Ingredients:

¾ of olive oil

1 ½ cups of caster sugar

4 eggs

2/3 cups of ground almonds

1 cup of pistachios ground to a powder

Topping Ingredients:

1 cup of whole milk ricotta

1 zested lemon

1 cup of icing sugar plus more for dusting the top

¼ cup of finely chopped pistachios (Optional)

Tart Directions:

With an electric mixer, beat the olive oil and sugar until creamy.  Add the yolks one at a time, mixing in between. Add the flour and mix until combined.  Roll out the pastry between to floured pieces of parchment paper to ¼ inch. Place it carefully into a Flanera Tin pan pushing the pastry into the edges of the pan. Cover and chill for 15 minutes.

Filling Directions:

Cream the oil and sugar until light and fluffy.  Add the eggs one at a time and beat between each. Stir in the almonds and pistachios.  Mix well and then pour into the chilled Flanera pan. Place the pan back into the fridge for 30 minutes.

Pre-heat the oven to 340 degrees with the rack in the middle position placing a cookie sheet on the bottom rack partially filled with water.

Remove the Flanera pan from the fridge and bake for 35 to 40 minutes.

Beat together the ricotta, lemon zest and icing sugar.  Once the tart is fully cooled, carefully spread the icing on top of the tart.  Dust with icing sugar and optionally add the finely chopped pistachios on top of that.