Baked lavender and goat's cheese tart

Method

1.Preheat the oven to 180°C (160°C fan) mark 4. Line a 25.5cm (10in) diameter, 5cm (2in) deep loose-bottomed, fluted flan tin with the dessert pastry, making sure it comes to the top of the rim. Chill for 1hr.

2. Prick the base all over with a fork. Line with baking parchment and baking beans. Cook for 15min, remove paper and baking beans and return the pastry to the oven for 7–10min until dry and golden. Cool.

3. Reduce the oven temperature to 170°C (150°C fan) mark 3. Put the ricotta into a large bowl and beat in the goat’s cheese, soft cheese and soured cream. Put the egg yolks into a separate bowl with 200g (7oz) caster sugar. Use a hand-held electric whisk to beat the mixture until pale and creamy, then stir into the cheese mixture, along with the lemon zest and juice. Stir the lavender into the remaining 25g (1oz) caster sugar and set aside.

4. Whisk the egg whites in a separate bowl until they form soft peaks. Sift the fl our over the cheese mixture, then fold it in, along with the egg whites. Spoon the fi lling into the pastry case.

5. Sift the sugar over the top and set the lavender aside. Bake for 40–45min until a skewer inserted into the centre of the tart comes out clean. Turn off the oven and, leaving the door slightly ajar, allow the tart to cool in the oven. Chill for at least 3hr or overnight. Dust with icing sugar and decorate with the lavender and rosemary.

Get ahead
Make up to a day ahead and store in the fridge.