1. Roll out the dough to 2" thickness. Line a buttered and floured tart mold.
2. In a bowl, mix ricotta, eggs, cream, sugar, salt, vanilla, and lemon zest until smooth.
3. Pour mixture into tart shell. Top with dough strips and brush with egg wash.
4. Bake at 300°F for 22 minutes or until set and lightly golden.
5. Cool, unmold, and slice. May be served chilled or gently warmed.
Wine Pairing: Berlucchi Franciacorta Extra Brut
Tasting Notes: Fresh and dry with hints of citrus and white flowers, perfect for balancing the creamy texture of ricotta.
Calories: 280 | Fat: 17g | Carbs: 22g | Sugar: 14g | Protein: 9g
