Ricotta Tart with Lemon Scent, traditional recipe and with the Bimby.
Simple, light, and easy to make with a delicate hint of lemon that makes this treat even fresher.
The crunchiness of the pastry meets the softness of the ricotta and the aroma of lemon and cinnamon
Offer your friends and family the lemon-scented ricotta tart, and you’ll certainly make a great impression.
You’ll also find dietary information.
You might also like other ricotta desserts:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 369.82 (Kcal)
- Carbohydrates 49.70 (g) of which sugars 23.27 (g)
- Proteins 9.35 (g)
- Fat 16.09 (g) of which saturated 10.27 (g)of which unsaturated 5.57 (g)
- Fibers 0.94 (g)
- Sodium 99.69 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2 1/2 cups all-purpose flour (or whole wheat)
- 7 tbsps butter (or 1/3 cup olive oil)
- 1/3 cup sugar (or 1/3 cup erythritol or 3 tbsps Stevia)
- 1 egg
- 1 tsp baking powder
- 1 lemon zest (or orange)
- 1 pinch salt
- 10.5 oz sheep ricotta (well-drained)
- 1 egg
- 1/3 cup sugar (or 1/3 cup erythritol or 3 tbsps Stevia)
- 2 lemon zest
- 1 pinch ground cinnamon
Ricotta Tart with Lemon Scent
Tools
What we need to make the
- 1 Pastry Board
- 1 Mixer or Bimby
- 1 Pan 9 inches
- 1 Parchment Paper
- 1 Plastic Wrap
- 1 Rolling Pin
- 1 Pastry Cutter
- 1 Bowl
Steps
Preliminary steps: drain the ricotta the day before, and take the butter out of the fridge at least 30 minutes beforehand.
Traditional recipe, the pastry.
On a pastry board or in a bowl, sift together flour, sugar, salt, and baking powder.
Make a well and put the previously softened butter pieces and the egg in the middle.
Start kneading quickly.
Wrap the obtained dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
In the meantime, prepare the filling.
In a bowl, put the ricotta, sugar, vanilla, and cinnamon. Mix vigorously.
Now chop the lemon peel and incorporate it, also add the egg, and smooth out the mixture. Mix well until you get a nice velvety filling, then transfer everything to the fridge
After half an hour, take the shortcrust pastry dough out of the fridge, and with a rolling pin, roll out the dough on the floured pastry board. The circle you need to obtain should be half an inch thick.
To assist myself better, I place a sheet of parchment paper on top and work with the rolling pin like that, making it easier to transfer it to the pan. Set the trimmings aside with which we’ll make the strips.
Pierce and pour the ricotta mixture.
Smooth the filling with a spatula and trim the excess edges.
Remember, the filling must be lower than the edge of the mold; otherwise, it will swell and overflow during baking.
Now knead the trimmings and create strips with a pastry cutter that you’ll place on the tart, crossing them with each other.
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A trick to prevent them from ending up at the bottom is that the edges of the strips should rest on the edge of the pan
Now that the oven is at the right temperature 350°F static, bake the tart for about 50 minutes
When it’s cooked, let it cool in the pan inside the oven with the door open
Once completely cooled, sprinkle the Lemon-Scented Ricotta Tart with powdered sugar.
Put in the bowl: flour, sugar, salt, baking powder, the previously softened butter pieces, and the egg.
Start kneading 4 min spike
Wrap the obtained dough in plastic wrap and let it rest in the fridge for at least 30 minutes. In the meantime, prepare the filling.
Wash the bowl and dry it.
Put the lemon peel, sugar, vanilla, and cinnamon, and pulverize 10 sec. speed 10. Collect with the spatula and if it’s not pulverized enough, repeat the operation.
Finally, collect with the spatula and add the ricotta, and the egg in the bowl, and mix 3 min speed 5. Transfer the filling to the fridge.
From here on, follow the directions in step 5 as explained above.
Storage and Variations
Ricotta Tart with Lemon Scent
Storage
It keeps outside the fridge for 2 days. In the freezer, up to 2 months.
Variations
You can replace the lemon peel with orange or mandarin peel, and the filling can be enriched with chocolate chips, candied fruit, or various sprinkles.
