For the pastry, using a food processor add all the dry ingredients and blitz 30 seconds so they mix well.   Then add the egg and all the cubed butter.  Blitz a few seconds until creates a nice fine sandy crumb.  If the mixture is too dry, then add a tablespoon of water.  To test, clump a bit together and if it sticks, then it’s fine.  If it falls apart, add another tbsp of water. This can vary depending on your egg size and freshness.

Pour contents on your work bench, shape into a ball, then flatten it into a disk, wrap in cling wrap and refrigerate 60-90 minutes.

Once the pastry has rested, take out from fridge, remove cling film, place on your work bench to rest 10 minutes at room temperature.

While it’s resting, grease your tart pan with butter.

Dust the pastry with a little flour, using your rolling pin, flatten it until it’s large enough to fit in your tart pan including edges.  I used a 10.5 inch – 27cm pan, check by placing over your flattened pastry for size.  Once thin enough, roll the pastry around the rolling pin and then unroll over your tart pan.  Lift the edges and ease them back into the bottom of the tart pan, don’t push them in or it will break.  Removing hanging trimmings by simply rolling your rolling pin over the edges of your tart pan.    Prick a few holes on the bottom using a fork. (note, this is a thin dry crust, so blind baking is not necessary)

Place ricotta cheese in mixer bowl with vanilla extract, freshly grated lemon zest and Limoncello or Brandy,  whisk well on high speed for 1 to 2 minutes or until smooth.

If you have two mixer bowls, use the second one otherwise empty the content into a bowl and wash to reuse.  Add the eggs and sugar. Whisk on high speed for approx. 2 minutes or until fluffy and cream in colour.

Add one third of the cheese mixture to the whipped eggs and mix well.  Then add another third, this time fold gently.  Once well mixed, repeat with remaining third.

Pour the contents into your pastry lined tart pan, flatten using a spatula.  Sprinkle some cinnamon on top. Pick up the tart pan and drop it on the bench a few times to remove any air bubbles.

Place in oven and Bake for 30 min at 320°F – 160°C.  If there’s a little bit of jiggle in the very centre, that’s perfect.

Once cooked, remove and leave to cool.  You can unmould it only once it has cooled down.  Dust with powdered (icing) sugar and serve.