Put into a food processor 250 g plain flour, 120 g cold butter cut into small pieces, an egg, 3 Tbs icing sugar
and a pinch of salt and blitz in pulses until it starts to come together into a ball, remove, wrap in cling film
and chill in the refrigerator for 30 minutes. Flour a work surface and roll out the pastry to a disk, roll around
the rolling pin and transfer to a buttered 23 cm tart tin, trimming the edges neatly. Scrunch up a piece of baking
parchment and use this to line the pastry, then fill with baking beans and bake in a 170°C oven for 15 minutes.
Take from the oven, remove the beans and paper and let cool while you prepare the filling. Beat together 500 g
ricotta cheese, the zest and juice of an orange and the zest of a lemon, 2 eggs, 150 g caster sugar and a tsp
vanilla extract. Pour this into the pastry case and bake in a 180°C oven for about 40 minutes, until just set.
When cool dust with icing sugar to serve.