Ingredients

175 grams catuccini (almond biscuits)
100 grams butter
2 lemons
6 eggs
225 grams sugar
100 grams finely chopped almonds
500 grams ricotta cheese
2 tablespoons flour
3 tablespoons llimoncello (liqueur)

Preparation method

Step 1	Preheat the oven to 160.
Step 2	Grease a springform of approx. 25 cm (7 to 8 inches) diameter. Line the base and sides with greaseproof paper.
Step 3	Break the cantuccini into crumbs (using a large knife or the kitchen mixer). Melt the butter in a pan and stir in the crumbs. Spread the butter mixture over the base of the springform pan and press it firmly and evenly in place.
Step 4	Grate the peel of 1 lemon and squeeze both lemons. Beat the eggs and sugar in a bowl to form a thick, pale yellow cream. Add the almonds, ricotta, flour, lemon juice, lemon zest and limoncello, and mix well together.
Step 5	Pour it into the springform pan and bake the tart in the preheated oven for approx. 50 minutes. Remove the tart from the oven when it is more or less firm, with only a small wobbly section in the centre. This will firm up as the tart finishes cooking. Sprinkle with a little icing sugar before serving.

Some people have food allergies, and are allergic to cow's milk, chicken eggs, nuts or sesame seeds, for example. Grand’Italia has compiled a list of possible allergens in the entire range, specially for these people. This list is the simple way of checking whether a product contains allergens to which you are sensitive.

Download the list