Donal Skehan served up a lemon and ricotta tart for Greg James on Saturday Kitchen. Greg was on the show to promote his new children book titled: Kid Normal.

The ingredients for the tart pastry are: 200g plain flour, plus extra for dusting, 100g very cold butter, cut into small cubes, plus extra for greasing, 60g ground almonds, 60g icing sugar, sifted, ½ lemon, zest only, pinch salt, 1 large free-range egg yolk and 1 tsp vanilla extract.

For the filling: 300g ricotta cheese, 100g mascarpone, 100ml cream, ½ lemon, zest only, 3 tbsp lemon juice, 5 tbsp runny honey, 6 large free-range eggs, separated, 150g pine nuts, icing sugar, for dusting and 200g crème fraîche.