For the crust:
400 g plain flour
100 g sugar
200 g cold butter
1 egg
1 teaspoon grated lemon zest
½ teaspoon baking powder

For the filling:
500 g ricotta cheese
2 pouches vanilla sugar
6 tbsp sugar
3 eggs

2 cups fresh blackcurrant

gelatine spray – optional


Combine the flour, sugar, baking powder and lemon zest in a bowl. Add the diced butter and stir in using a knife, until grainy.
Knead briefly and form a ball, wrap with a sheet of plastic foil and refrigerate for 30 minutes.
Preheat the oven to 180 °C.
Whisk the ricotta and stir in the sugar and vanilla sugar. Add the eggs one by one, whisking after each.
Roll out the cold dough to a circle slightly larger than the pie tin. Place in the tin covering the bottom and the sides.
Top with the filling.
Bake for 30 minutes. Turn off the oven and leave for about 10 minutes with the oven door slightly open.
Remove and leave to cool. Top with fresh blackcurrants.


If you prepare the tart the day before, spray the fruit with the gelatine.