Make the pâte sucrée (sweet shortcrust): In a large bowl whisk together 150 g all-purpose flour, 50 g granulated sugar and a pinch of salt. Add 113 g cold, cubed unsalted butter. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. Why: large pieces of cold butter create steam pockets in the dough during baking, producing a tender, flaky crust with crisp edges.

Add the egg yolk to bind: Stir in 1 large egg yolk (reserve white for the filling if you like) and gently bring the dough together with just enough cold water (1–2 tbsp) to form a shaggy dough. Shape into a disk, wrap and chill for at least 20 minutes. Why: chilling relaxes gluten and firms the butter so the crust stays tender and doesn’t shrink during baking.

Prepare the ricotta filling while the dough chills: In a bowl, beat 480 g whole-milk ricotta with 100 g granulated sugar until smooth. Add 2 whole large eggs, 80 ml whole milk, 1 tsp vanilla extract, 1 tbsp lemon zest and 28 g melted (cooled) butter. Beat until glossy and homogeneous. Why: mixing until smooth ensures a uniform, creamy set and the milk plus extra fat keep the custard silky rather than grainy.

Roll and blind-bake the crust: On a lightly floured surface roll the chilled dough to a 3 mm (about 1/8 inch) thickness and ease it into a 9-inch (23 cm) tart pan with a removable bottom. Trim the edges and chill the lined pan for 10 minutes. Line the crust with parchment and fill with pie weights or dried beans. Blind-bake at 190°C / 375°F for 12–15 minutes until the edges set. Remove the weights and bake 5 more minutes until the bottom looks just dry. Why: blind-baking prevents a soggy bottom — initial bake sets the edges and a short final bake ensures the base can support the wet filling.

Fill and bake the tart: Reduce oven to 175°C / 350°F. Pour the ricotta filling into the warm crust and gently smooth the top. Bake for 30–35 minutes until the edges are puffed and the center barely jiggles — it will continue to set as it cools. Why: baking at a moderate temperature cooks the custard evenly without cracking or over-browning; a slight jiggle indicates a creamy, not rubbery, texture.

Cool and finish: Remove from oven and cool on a rack for 1 hour, then refrigerate at least 2 hours (or overnight) to fully set and develop flavors. Serve at room temperature or chilled, optionally dusted with powdered sugar, a drizzle of honey or fresh berries. Why: chilling firms the custard for clean slices and allows the flavors (lemon, vanilla, ricotta) to marry into a smoother, brighter profile.

Storage: Keep leftover tart covered in the refrigerator for up to 3 days. Bring to room temperature 30 minutes before serving for optimum flavor and texture.