Tarta de Ricota Argentina

Instructions

1. Make the pastry: pulse flour, butter and caster sugar in a food processor until the mixture resembles fine breadcrumbs. Add the yolks and cold water and pulse just until the dough comes together. Shape into a disc, wrap and refrigerate for 30 minutes.
2. Preheat oven to 180 °C. Roll the pastry out on a lightly floured surface to 3 mm thickness and line a 24 cm loose-bottomed tart tin. Blind-bake with baking paper and weights for 15 minutes, then remove the weights and bake a further 5 minutes until pale gold.
3. Beat the ricotta with a wooden spoon until smooth. Add the sugar and mix well.
4. Whisk in the eggs one at a time, then fold in the vanilla, lemon zest and cornstarch until just combined — do not over-mix.
5. Pour the filling into the warm pastry shell and smooth the top.
6. Bake at 170 °C for 30–35 minutes until the centre is just set with a gentle wobble. The filling will firm as it cools.
7. Cool in the tin for 15 minutes, then refrigerate for at least 2 hours before slicing. Dust with icing sugar and serve with a coffee or mate.

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• Sorrentinos de Jamón y Ricota
• Medialunas de Jamón y Queso