Crust
2 cups all-purpose flour
1/4 cup granulated sugar (type of sweetener)
Zest from 1/2 lemon
2/3 cup cold unsalted butter, cut into cubes
1 egg, beaten
Filling
750g ricotta cheese, passed through a sieve
1 cup sour cream
2/3 cup granulated sugar
2 tablespoons all-purpose flour
5 large eggs
3 large egg whites
Zest from 1 orange
Juice from 1 orange
Zest from 1 lemon
Juice from 1 lemon
1/2 teaspoon vanilla extract
Crust
2 cups all-purpose flour
1/4 cup granulated sugar (type of sweetener)
Zest from 1/2 lemon
2/3 cup cold unsalted butter, cut into cubes
1 egg, beaten
Filling
750g ricotta cheese, passed through a sieve
1 cup sour cream
2/3 cup granulated sugar
2 tablespoons all-purpose flour
5 large eggs
3 large egg whites
Zest from 1 orange
Juice from 1 orange
Zest from 1 lemon
Juice from 1 lemon
1/2 teaspoon vanilla extract
Crust: Sieve the flour and combine with sugar and lemon zest
Add the butter and mix until it forms clumps
Add the egg and work the mixture until it forms a smooth dough
Make a ball and wrap it in plastic film
Refrigerate for 30 minutes
Roll out the dough on a floured surface and line the bottom and sides of a removable-bottom tart pan, greased. Reserve
Filling: Mix the ricotta cheese, sour cream, sugar, flour, eggs, and egg whites in a bowl
Add the orange and lemon zest, juice, and vanilla extract, mixing well and repeating with the orange and lemon
Pour the filling into the reserved crust and bake in a medium oven
Let cool, then unmold and decorate with orange zest.
