"I use pasta frolla, a shortcrust pastry, for most of my sweet tarts," says Brigitte Hafner. "This is a great recipe because it's so easy to handle and very versatile. If I have any left over I make little biscuits like Garibaldi with sultanas and lemon zest. Another variation on the filling is ricotta, figs, honey and roasted hazelnuts. I love to use That's Amore ricotta from La Latteria in Carlton. I find this cake is best eaten on the same day it's made, but it can last up to three days."
Note Brigitte Hafner uses Madagascar Bourbon vanilla bean paste. It's available from Simon Johnson and The Essential Ingredient; if it's unavailable, omit the vanilla and add more lemon rind to taste. Snow sugar is great for dusting cakes because it's less likely to melt than ordinary icing sugar. It's available from pastry and hospitality supply shops.