Ricotta cheese tart

Roughly chop the orange peel, lemon peel, and raisins. Lightly roast the pine nuts and walnuts in a toaster oven until they turn brown, then finely chop them

Put the ricotta cheese and cream cheese in a bowl and mix well, then add the egg yolks and mix with a whisk. Add 1/3 of the granulated sugar and mix well, then add [1], the grated lemon peel and lemon juice and mix again

Put the egg whites in a separate bowl and whisk well over ice water. Once the mixture becomes pale, add the remaining granulated sugar in 2-3 batches and whisk until stiff peaks form

Add the meringue from [3] to the bowl from [2] in 2-3 batches, and mix quickly with a rubber spatula, being careful not to crush the bubbles

Pour (4) into the tart dough and bake in a 200°C oven until the surface is golden brown