Crust :
620g digestive biscuits, crushed to form crumbs
225g butter, melted
900g ricotta cheese
220g caster sugar
1/3 teaspoon salt
35g cake flour, sifted
5 eggs
Zest of 2 lemons
2 teaspoons vanilla extract
Fresh fruit to garnish
To Prepare :
Preheat oven to 175C. butter 40 mini tart tins measuring 4cm in diameter.
Mix digestive biscuit crumbs with melted butter and press mixture down evenly in the tart tin to form the crust.
In a mixer with paddle attachment, combine ricotta cheese, sugar and salt on medium speed, then mix in flour. Beat in eggs one at a time and mix in lemon zest and vanilla. Divide mixture between tins.
Bake for 15 to 20 minutes, or until filling is set. Remove from the oven and leave to cool. Decorate with fresh fruit. Serve chilled.
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