Raspberry And Ricotta Tart

• 1 cup all-purpose flour
• 1/4 cup + 2 tbsp sugar
• 1 None lemon, finely grated zest
• 1/3 cup butter, diced
• 1 1/4 cups ricotta
• 1/3 cup heavy cream
• 2 None large eggs
• 1 tsp vanilla extract
• 9 oz raspberries

1. Place flour, 2 tbsp sugar, lemon zest and butter in a food processor. Pulse until mixture resembles breadcrumbs.
2. With motor running, gradually add enough iced water (about 1 tbsp) so mixture forms a ball. Turn out on to a lightly floured surface and bring dough together. Wrap in plastic wrap and chill for 30 mins.
3. Preheat oven to 350u0b0F. Lightly grease a 9 inch tart pan.
4. Place dough on a lightly floured surface and roll out to 1/8 inch thick. Ease into prepared pan and trim edges. Chill for 20 mins. Line with parchment paper and pie weights. Blind-bake for 15 mins. Remove paper and weights and bake for 10 mins.
5. Meanwhile, beat ricotta, cream, 1/4 cup sugar, eggs and vanilla extract together until smooth. Pour into tart crust and bake for 30 mins, or until just set. Refrigerate until cold.
6. Arrange raspberries over tart to serve.

flour, lemon, butter, ricotta, heavy cream, eggs, vanilla, raspberries

Taken from recipes-plus.com/api/v2.0/recipes/25123 (may not work)