Lemon and thyme tart

Ingredients for 1 servings:

• 160 g flour
• 110 g butter, cold
• 50 g sugar
• 1 egg(s)
• 1 pinch of salt
• 3 lemon(s), untreated
• 3 stalks thyme, fresh
• 4 eggs
• 4 tbsp agave syrup
• 200 g ricotta
• 1 tbsp cornstarch

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Quickly knead the flour with the sugar, egg, salt, and cold butter, cut into small pieces, until you have a smooth dough. Wrap the dough in cling film and chill in the refrigerator for at least 1 hour. Preheat the oven to 180 degrees Celsius. Grease a 26 cm tart pan and dust with flour. For the filling, wash the thyme and pick the leaves. Wash one of the lemons with hot water and zest, then juice all of the lemons. Beat the eggs until frothy and stir in the agave syrup, ricotta, cornstarch, thyme, lemon zest, and lemon juice. Roll out the dough on a floured surface slightly larger than the pan. Place the dough in the tart pan and press it into the bottom and sides. Pour the lemon curd over the dough. Bake the tart in the lower third of the oven for 30 minutes. The top should be light golden. Then remove the tart from the oven and let it cool on a wire rack.