Food and Travel Magazine | Pea, pancetta and parmesan tart

Ingredients

• 225g plain flour, plus extra for dusting
• 60g cold unsalted butter, cut into small dice
• 60g cold lard, cut into small dice
• 195g pancetta, cut into 5-6mm dice
• 1⁄2 red onion, finely diced
• 5 medium eggs, plus 3 egg yolks
• 200ml double cream
• 75g parmesan, finely grated
• 100g ricotta
• 100g frozen peas
• finely grated zest 1 lemon