Make the pastry using the rubbing in method, bind with milk or water. Grease a 23cm loose bottomed flan tin with butter and line with the sweet pastry and bake blind till half cooked for 15-20 minutes. Meanwhile in a bowl, whisk together the eggs and sugar then add in the lemon juice and zest. Next, whisk in the ricotta, double cream and vanilla. Spoon the mixture over the cooked pastry base and cook in the oven at 160°C for 30 minutes. Allow to cool then decorate the top with the mini chocolate eggs and icing sugar