Lemon Mascarpone Ricotta Tart

1.Preheat your oven to 180°C. Grease a 20cm tart pan with a removable base.

2.In a medium bowl, combine the crushed biscuit crumbs and melted butter until the mixture resembles wet sand.

3.Press the crumb mixture firmly into the bottom and up the sides of the tart pan. Bake for 10 minutes, then remove and allow to cool completely.

4.In a large mixing bowl, whisk together the ricotta, mascarpone, and whipping cream until smooth and slightly thickened.

5.Gently fold in the lemon curd and vanilla extract until well combined, ensuring the mixture remains airy.

6.Pour the filling into the cooled crust, smoothing the top with a spatula.

7.Refrigerate the tart for at least 3 hours, or until the filling is set.

8.Before serving, dust with powdered sugar and garnish with fresh lemon zest.