Yields 8 medium servings
Dough
3/4 cup matzo meal (I used a whole-wheat one)
3/4 cup matzo cake meal
1/2 cup shredded unsweetened coconut
12 tablespoons butter, room temperature
1/2 cup sour cream
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
Filling
454 gram ricotta cheese, room temperature
1 cup powdered sugar
1 large whole egg
2 large egg yolks
2 tablespoons lemon juice
Add matzo meal and matzo cake meal to a bowl of a food processor, and process for 10-15 seconds. Add coconut and process again.
In a large bowl, mix egg, sour cream, and butter. Add to a bowl of food processor and process until a dough is formed. Remove dough from the bowl, cover with a plastic wrap, and refrigerate for about 30 minutes.
In a medium bowl, add ricotta cheese, powdered sugar, egg, yolks, and lemon juice. Mix everything very well.
Preheat the oven to 375 F. Grease a traditional rectangular tart pan (14 x 4.5 in.) and spray with non-stick baking spray. Place tart pan on a large cookie sheet.
Remove dough from the refrigerator. Spread dough evenly in tart pan and firmly press with fingers in. Evenly distribute up the sides of the pan as well. Prick all dough with folk and bake for 20 minutes on a lower shelf of the oven. Remove from the oven and cool completely.
Pour the filling inside the shell. Place the tart into the oven and bake for about 30 minutes on a medium shelf. Remove from the oven and cool completely. Serve within 2-3 hours after baking. Keep leftovers in an airtight container in a refrigerator.
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