Ricotta cheese tart

Chop the orange peel, lemon peel and raisins roughly. Raise the pine nuts and walnuts in a toaster oven until they are colored and finely chop them.

Put the ricotta and cream cheese in a bowl and knead well, add the egg yolk and whisk. Add 1/3 of the granulated sugar and mix well, then add [1] and grated lemon zest and lemon juice and mix further.

Put the egg whites in another bowl and whisk well while pouring ice water. Once it's white, add the remaining granulated sugar in 2-3 portions and whisk thoroughly until it's horned.

Add the meringue from [3] in 2-3 portions to the bowl of [2] and mix gently with a rubber spatula to prevent the foam from crushing.

Add [4] to the tart dough and bake in an oven at 200°C until the surface is browned and then finished.