Prepare the pastry for a baking pan in 28 cm diameter, according to this recipe or to your favourite one.Grease the cake tin and place a sheet of parchment paper so that it bleeds profusely from the edges (so that you can remove it from pan without breaking it).
Roll out the pastry and prick the base inside. The time cooking will vary depending on the thickness you want to give to your tart.
Put the pan in the freezer only the time necessary to prepare the filling. Will be perfectly cooked.For the filling you need:250 g di ricotta cheese (goat ricotta is perfect)90 g caster sugar1 lemon zest50 g yogurt (or cream)2 free range eggs
A very quick and delicious tart stuffed with ricotta cheese, wich embraces the flavors of summer fruits, you will choose according to yout taste.
Whip the ricotta cheese with the sugar and yogurt (if you use the cream, whip it a bit before), add the eggs and the grated rind of lemon. I also added a few drops of home made vanilla extract.
Take the tin with the pastry out from freezer, pour in the filling of ricotta cheese and dip in the fresh fruit you prefer. (here I used grape, peach, apricot, pear) sprinkle some almonds and bake at 175° for 1 hour. If your pastry needs extra time cooking (this depend on its thickness) cover the surface with aluminium foil. I have cooked it for 1 h and 20 '.
Store in the fridge. Itwill be much more exquisite!