Creamy and fragrant ricotta and lemon tart, a very simple dessert to make with an oil-based crust that doesn’t require resting time, perfect for a special occasion or for a delicious snack.
As a Sicilian, I adore ricotta desserts, and this is a simple recipe from my grandmother. The aroma and flavor remind me, like a hug to the heart, of the days spent with my grandmother, who loved, like me, to bake in the kitchen to make all of us happy.
An extremely quick dessert thanks to the oil-based crust, which also guarantees a perfect shape and ease of making, even for the strips that I can never get right.
Let’s see the complete recipe step by step, but first, I’ll leave you with some other ricotta desserts, similar to this wonderful creamy and fragrant ricotta and lemon tart.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 16 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Creamy and Fragrant Ricotta and Lemon Tart
- 2 3/4 cups all-purpose flour
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 2 eggs
- 1 1/2 tsp baking powder
- 21 oz ricotta cheese
- 2/3 cup sugar
- 1/3 cup potato starch
- 1 vial lemon flavoring
- 1 lemon (zest)
- 2 eggs
- as needed powdered sugar (for decoration)
Tools
- 1 Pie Pan
Steps
To make the Creamy and Fragrant Ricotta and Lemon Tart, first quickly prepare the vegetable oil crust.
In a bowl, quickly mix the eggs with the oil, baking powder, and sugar.
Then, gradually add the flour. When the dough starts to firm up, proceed to knead with your hands until all the flour is incorporated.
At this point, move the dough to a work surface and knead with your hands until you get a smooth and homogeneous dough.
The vegetable oil crust does not require resting and is extremely malleable and easy to use.
From the dough ball, take 1/4 and set it aside to create the classic tart strips.
Roll out the remaining dough on a sheet of parchment paper, creating a disk about 1/5 inch thick.
Using the parchment paper, transfer the dough disk to the previously buttered pan, covering the entire bottom and sides, and remove the parchment paper left on the top.
Press the dough that overhangs onto the edges of the pan and remove it.
I used a tart pan with a removable bottom, 10 inches in diameter.
Now proceed to make the lemon ricotta cream.
In a bowl, place the ricotta, add the grated zest of one lemon, two eggs, the sugar, and the lemon flavoring vial.
Mix until the ricotta becomes creamy, finally add the potato starch and mix.
Transfer the lemon ricotta cream to the center of the tart.
Now all that’s left is to decorate your tart as you like. You can create any decoration; I chose the classic strips.
Take the dough you set aside and create strips about 1 inch wide, cutting them with a fluted wheel or simply with a pizza cutter or knife.
Bake the tart at 350°F for 40 minutes.
Remove from the oven, let it cool, take it out of the pan, and sprinkle with powdered sugar.
The aroma of your Creamy and Fragrant Ricotta and Lemon Tart will be irresistible, and it will be so beautiful that it will look fake!
See you next time from Sapore di Arianna!
Storage:
You can store your Creamy and Fragrant Ricotta and Lemon Tart for 48 hours in the refrigerator.