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Raspberry and ricotta tart

Ingredients

• Ingredients
• 1 cup (150g) plain flour
• 2 tablespoons caster sugar, 1/4 cup (55g) extra
• finely grated rind of 1 lemon
• 100g butter, cubed
• 1-2 tablespoons iced water
• 1 ½ cups (300g) fresh ricotta
• 1/3 cup (80ml) cream
• 2 eggs
• 1 teaspoon vanilla essence
• 2 x 125g punnets raspberries

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