Pea, Mint, and Ricotta Tart

Ingredients

• Plain flour200g
• Butter, cold and cubed120g
• Powdered sugar40g
• Egg yolk1
• Cold water20g
• Salt2g
• Whole milk ricotta300g
• Fresh peas, shelled180g
• Fresh mint leaves15g
• Lemon zest1 lemon
• Lemon juice20g
• Eggs, whole2
• Heavy cream80g
• Parmesan, finely grated30g
• Olive oil20g
• White pepper1g
• Fleur de sel2g
• Pea shoots, to garnish20g
• Extra mint leaves, to garnish5g

Method

1. 1.Pulse flour, powdered sugar, salt, and cold butter until the mixture resembles coarse sand. Add egg yolk and cold water, mix just until the dough comes together.
2. 2.Flatten into a disc, wrap, and chill for 1 hour.
3. 3.Roll dough to 3mm and line a 22cm tart ring. Blind bake (cuire à blanc) at 170°C for 18 minutes with weights, then 5 minutes uncovered. Cool completely.
4. 4.Blanch peas in boiling salted water for 2 minutes, then shock in ice water. Reserve 50g of whole peas for garnish.
5. 5.Blend the remaining peas with mint, lemon juice, and olive oil until smooth. Season with white pepper and salt.
6. 6.Beat ricotta, eggs, heavy cream, parmesan, and lemon zest until smooth. Fold in the pea-mint purée.
7. 7.Pour filling into the cooled shell. Bake at 160°C for 25–28 minutes until just set with a slight wobble in the center.
8. 8.Cool to room temperature. Scatter reserved whole peas, pea shoots, and mint leaves on top. Finish with fleur de sel.