Ricotta Tart
Delight your taste buds with this classic Ricotta Tart, a perfect harmony of buttery, flaky crust and creamy, citrus-infused filling. This Italian-inspired dessert combines the richness of full-fat ricotta cheese, fragrant vanilla extract, and a hint of zesty lemon for a refreshing finish. With its golden, blind-baked pastry shell and silky, slightly sweet ricotta filling, it's an elegant yet approachable treat that’s perfect for any occasion. Whether you're serving it at a dinner party or enjoying a slice with your afternoon coffee, this tart is sure to impress. Ready in just over an hour, this Ricotta Tart is not only delicious but also simple to prepare, making it a go-to recipe for both novice and experienced bakers. Dust it with powdered sugar for an added touch of elegance, and serve it chilled or at room temperature for maximum flavor.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 unit Egg yolk
- 2 tablespoons Cold water
- 400 grams Ricotta cheese (full-fat)
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 units Eggs
- 1 tablespoon All-purpose flour (for dusting)
Instructions
In a mixing bowl, combine the all-purpose flour and granulated sugar for the crust.
Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolk and cold water to the flour mixture, and gently mix until the dough comes together. Do not overwork the dough.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F). Lightly flour a clean surface and roll out the chilled dough to fit a 9-inch tart pan.
Transfer the rolled-out dough to the tart pan, pressing it gently into the edges, and trim any excess dough.
Prick the pastry base all over with a fork, then line it with parchment paper and fill with baking weights or dried beans. Blind bake the crust for 15 minutes, then remove the parchment and weights and bake for an additional 5 minutes until lightly golden. Set aside to cool.
In a large bowl, whisk together the ricotta cheese, powdered sugar, vanilla extract, lemon zest, and eggs until smooth and creamy.
Pour the ricotta mixture into the cooled tart shell, smoothing the surface with a spatula.
Bake the tart in the oven for 25-30 minutes, or until the filling is set and slightly golden on top.
Allow the tart to cool completely before slicing and serving. Optionally, dust with powdered sugar for decoration.
Nutrition Facts
Calories |
2962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 322.7 g | 117% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 151.0 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 963 mg | 74% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 837 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
