If you love desserts with a fresh and creamy taste, the Ricotta and Citrus Tart in Air Fryer is one of those recipes that captures you at the first taste. What makes this dessert unique is the creamy and fragrant filling: the combination of ricotta with orange and lemon adds an aromatic note that lightens the sweetness and brings freshness to every bite. The result is a silky, delicate, and naturally aromatic filling.
The base of this tart is simple, flour, butter, powdered sugar, egg, grated lemon zest, and that pinch of salt that should never be missing. The soft and velvety ricotta cream is prepared in just a few minutes, slightly sweet and fragrant with lemon and orange zest. The butter must be soft, and the ricotta you use can be cow or sheep if you prefer a stronger flavor.
I cooked the Ricotta and Citrus Tart in the Air Fryer, for faster cooking, but if you want, you can bake it in the oven with the instructions I leave at the end of the recipe. Whatever your choice for the cooking method, you have to try it! This Ricotta and Citrus Tart is a hug of flavors, a dessert that never gets boring.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for a 20 cm mold
- 2 cups all-purpose flour
- 1/2 cup butter (softened at room temperature)
- 1/3 cup powdered sugar (or granulated)
- 1 egg (medium-large)
- 1 lemon (untreated)
- 1 pinch salt
- 14 oz ricotta cheese
- 1/2 cup granulated sugar
- 1 lemon (untreated)
- 1 orange (untreated)
- 1 egg (extra large or 2 small)
- A few drops lemon essence (optional)
- A few drops orange essence (optional)
- to taste powdered sugar
- to taste lemon peel (julienned)
- orange peel (julienned)
Tools
Recommended tools
- 1 Air Fryer
- 1 Mixer
- 2 Bowls
- 1 Lemon Grater
- 1 Rolling Pin
- 2 parchment paper sheets
- 1 Cake Pan 20 cm
- 1 Hand Whisk
- 1 Fork
Steps
Preparation of the Ricotta and Citrus Tart in Air Fryer
Blend the flour with the softened, diced butter in the mixer
Pour the sandy mixture into a bowl. Add a pinch of salt, powdered sugar, grated lemon zest, and the egg. Now work the mixture with your hands until you get a smooth dough
Wrap the dough with plastic wrap and transfer it to the refrigerator for 30 minutes or 15 minutes in the freezer
In the meantime, while the dough rests, focus on the filling. Pour the ricotta, egg, sugar, lemon, and orange zest into a bowl. I added a few drops of lemon and orange essence for a more intense aroma
Now mix the ingredients well with a hand whisk until you get a smooth cream
After resting, roll out the dough into a disc between two lightly floured parchment paper sheets
Line the greased and floured mold. Remove the excess dough
Prick the bottom with the tines of a fork
Preheat the air fryer to 320°F for 2/3 minutes. Pour the ricotta cream inside the dough
With the bake or air fry program, cook at 320°F for 35/37 minutes
Once ready, remove it from the air fryer and let it cool completely before removing it from the mold; the ricotta will set, and the slice will be perfect
Dust the surface of the tart with powdered sugar and decorate it with julienned lemon and orange peels
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Oven Cooking
Preheat the oven to 350°F and bake for about 40 minutes
Storage Tips and Variations
The Ricotta and Citrus Tart can be stored for two to three days covered with a glass dome or plastic wrap.
You can keep it at room temperature, but if it’s very hot, store it in the refrigerator
If you want a stronger flavor, you can use sheep ricotta or a mixed one
If you’re in a real hurry, you can let the dough rest in the freezer for 15 minutes
Use a springform pan or place two crossed parchment paper strips before lining it with the dough; this way, it will be easier to remove from the mold.
Wait until it’s completely cold; the cream needs time to set
