The easy and creamy ricotta and lemon tart is a simple and fragrant dessert, perfect for those who love delicate and fresh flavors. The ideal dessert for every occasion: from a family snack to a light and tasty after-meal treat. The preparation is easy and accessible to everyone, and the result is always guaranteed. A crumbly shortcrust pastry with a soft and velvety ricotta filling, enriched by the intense aroma of lemon.
I must confess: I have a true love for shortcrust pastry and tarts, a passion that my aunt Franca instilled in me since I was a child. I still remember the aroma coming from her kitchen and that perfect jam tart that melted in the mouth.
Every time I make a tart, I always think of her, her simple gestures, and the joy she put into cooking for the family. This is also why for me, a tart is not just a dessert, but a big hug that smells like home and happy memories.
I am sure this recipe will soon become one of your favorites, and you will bring to the table a dessert that will conquer everyone at the first bite!
See you soon, Susy
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 425.33 (Kcal)
- Carbohydrates 48.92 (g) of which sugars 21.48 (g)
- Proteins 11.46 (g)
- Fat 21.58 (g) of which saturated 13.70 (g)of which unsaturated 7.63 (g)
- Fibers 0.91 (g)
- Sodium 162.81 (mg)
Indicative values for a portion of 132 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 for the Easy and Creamy Ricotta and Lemon Tart
- 2 1/2 cups all-purpose flour
- 9 tbsp butter
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 lemon zest (grated)
- 1 pinch salt
- 1 1/10 lbs cow's milk ricotta
- 1/4 cup powdered sugar (40 g)
- 1 tbsp cornstarch (20 g)
- 1 egg (medium size)
- 1 lemon zest (organic)
- as needed lemon juice (from 1 lemon)
Tools
- Tart Pan
How to Make the Easy and Creamy Ricotta and Lemon Tart
For the complete classic shortcrust pastry procedure, here is my recipe 🍰
In a bowl, combine the ricotta, powdered sugar, cornstarch, egg, grated zest of a lemon, and its juice. Initially mix with a spatula, then continue with a hand whisk for a smooth, velvety, and lump-free cream.
Roll out the shortcrust pastry on a lightly floured work surface and position it on the 10-inch tart pan previously greased and floured. Press it well to the edges with your hands and remove the excess pastry by running a rolling pin over the top to finish the edges.
Pour the ricotta cream and level the surface. Decorate the tart by adding leftover pastry strips to create the classic lattice. Bake in a preheated static oven at 356°F for about 40-45 minutes, until golden brown. Let it cool completely before removing from the pan.
Tips and Storage
Ricotta must be dry, so it should always be drained to achieve a smooth and velvety cream.
Shortcrust pastry should rest for at least an hour in the refrigerator because it will be more elastic and easier to work with.
If you prefer, you can also flavor the filling with a few drops of vanilla extract or a pinch of cinnamon.
Store the ricotta and lemon tart in the fridge, covered, for 3/4 days. You can freeze it already cooked: just thaw it in the fridge, bring it to room temperature, and enjoy.
Questions and Answers
Can I use sheep’s milk ricotta?
Of course, sheep’s milk ricotta is more flavorful and fatty, so it will make the cream tastier and more velvety.
