I have just made this tart twice, adapting Carluccio’s recipe a bit. It
is really easy, and the result is a very light cheesecake, with a flavour
reminiscent of pannetone. The difference between this recipe and a more usual
cheesecake is that the eggs are separated and the beaten egg whites give it a
lift. I’ve seen it made with short crust elsewhere too, which would make it
richer. Also, Carluccio adds the lemon zest after cooking, which gives an extra
I used half a packet of puff pastry and rolled it very thin, and leaving
about a one inch overlap, which gets folded over the mixture. Then I put little
straps of pastry across, which I think looks good, but a rather acerbic
relative (while eating it) said makes it looks like a hot cross bun, clearly meaning not in a good way. Sob.
In the mixture I added a spoonful of marmalade, reducing the sugar a
Carluccio says this tart is delicious served on its own or with roasted
pears, which I haven’t tried yet.
2.Roll the pastry out on a lightly floured work surface to a 3mm/⅛in
thickness. Use the pastry to line a 25cm/10in pastry case. Cover with a damp
cloth while you make the filling.
3.In a bowl, mix the ricotta, mascarpone and candied peel with 100g/3½oz
of the sugar and five of the egg yolks until smooth and well combined.
4.Whisk the egg whites in another large, clean bowl until fluffy. Whisk in
the remaining sugar and continue whisking until stiff peaks form when the whisk
5.Using a large metal spoon, fold the whites into the ricotta mixture,
then pour into the pastry-lined tart tin.
6.Beat the reserved egg yolk in a bowl. Fold in the overhanging pastry and
brush with the egg yolk. Bake in the oven for 30 minutes, until the pastry is
cooked through and the filling has a slight wobble in the centre.
7.Set aside to cool for two hours, then sprinkle with lemon zest.