Lemon Ricotta Tart
A creamy and tangy lemon ricotta tart with a buttery crust, perfect for dessert enthusiasts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons cold water
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the flour, softened butter, powdered sugar, and salt. Mix until the mixture resembles coarse crumbs.
- Add the egg yolk and cold water, mixing until the dough comes together.
- Press the dough into a 9-inch tart pan, ensuring that the bottom and sides are covered evenly. Prick the bottom with a fork to prevent bubbling.
- Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and let cool.
- In a separate bowl, whisk together the ricotta cheese, granulated sugar, eggs, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- Pour the ricotta mixture into the cooled tart crust, spreading it evenly.
- Bake for an additional 25-30 minutes, or until the filling is set and lightly golden on top.
- Allow the tart to cool completely before dusting with powdered sugar, if desired.
- Serve chilled or at room temperature.
Notes
- For a sweeter touch, add more powdered sugar for dusting.
- This tart can be made a day in advance and stored in the refrigerator.
- Experiment with adding different citrus zest for varied flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal