Nova’s lemon ricotta tart

Photo: Peter McIntosh
Photo: Peter McIntosh
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Makes 1 20cm tart

200g softened butter
¾ cup sugar
3 eggs, separated
zest of 3 lemons
¼ cup lemon juice
1 cup ricotta
¾ cup flour
2 tsp baking powder

Heat an oven to 170degC and line a 20cm tin with baking paper.

Beat the butter and ½ cup sugar until light and fluffy. Add the egg yolks, zest and juice, mixing through.

Stir through the ricotta, then sift in the flour and baking powder.

Beat the egg whites until fluffy and add the sugar, beating through. Fold into the batter gently until combined. Pour into the cake tin and place in the oven for 45 minutes. Remove and cool in the tin.

Serve with fresh fruit and a dusting of icing sugar.

- Recipe provided by Nova Dunedin. Recipe requested by Karen Chapman, of Mosgiel.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.

Add a Comment


Ask a Chef Recipe Book ON SALE NOW! $29.99

The all-new Ask a Chef is available now! With fantastic recipes from the popular newspaper series, there is inspiration for everything from salads to chocolate cakes and quiches to sausage rolls - sure to impress at your next family or social gathering!

With a delicious mix of recipes from around the region including Riverstone Kitchen and Fleur's Place, there is something for everyone. Get your copy of Ask a Chef today !


Buy now from ODT Shop 

ODT subscriber only price - $25