Served as dessert. Vegetarian dish. Speciality: Occasion - Dinner Party. It is Low Sodium diet.

Italian

Pastry

2 cups plain Flour (sifted)

1/4 cup Caster Sugar

125 gm Butter (softened)

1 teaspoon Lemon Zest

2 Egg Yolks

Filling

350 gm fresh Ricotta (sieved)

1/3 cup Caster Sugar

3 Eggs (well beaten)

1 Tablespoon Lemon Zest

1/2 cup blanched Almonds (finely chopped)

3 Tablespoons sliced Almonds

2 Tablespoons Icing Sugar

Pastry:- Combine the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre and add the butter, zest and egg yolks. Work the flour into the ingredients until a smooth dough forms. Wrap in plastic and chill for 1 hour. Filling:- Beat the ricotta and sugar with electric beaters. Gradually add the eggs, beating well after each addition. Stir in the zest and the chopped almonds. Preheat oven to 180C(350F). Brush a 20cm fluted flan tin with melted butter. Roll out the pastry on a lightly floured surface. Line the prepared tin with pastry. Trim the top of the pastry by rolling over the flan tin with a rolling pin. Pour the prepared filling in and smooth the top. Sprinkle with the flaked almonds and bake for 55 minutes or until golden and set. Cool to room temperature. Remove from tin and dust the top with icing sugar. Serve chilled or room temperature.

Preparation time: 30 minutes

Cooking time: 1 1/2 hours

Serves: 6-8