Soft Ricotta and Lemon Tart 🍋
A simple cake to make using the base flipped after baking in the smart tart pan and then soaked and covered with a delicious cream made with fresh ricotta, lemon, cream, and sugar! A delicious dessert to serve at any time!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Soft Ricotta and Lemon Tart:
28 cm pan
- 2 eggs
- 1/4 cup milk
- 3 1/2 tbsp vegetable oil
- 1 1/3 cups flour
- 3/4 cup sugar
- Half packet baking powder
- 1 cup whipping cream whipping cream
- 8.8 oz ricotta
- lemon flavoring
- lemon zest
- 1/2 cup sugar
- 2 3/4 tbsp lemon juice
- 2 tbsp sugar
- 1 1/3 tbsp water
- 2 tbsp limoncello (Optional)
Tools
Steps
For the preparation of the Soft Ricotta and Lemon Tart watch the video HERE.
Base preparation: In a bowl, place the eggs, the sugar and whisk with an electric mixer. Add the oil, the milk, the flour a little at a time, and mix.
Pour the mixture into the smart tart pan floured (it has a double bottom). Gently tap to level the mixture and bake at 350°F for about 20/25 min. Once cooked, let it cool, then flip and remove the pan.
Cream preparation: Place the ricotta, the cream, lemon flavoring, and a bit of lemon zest.
Add the sugar and whisk until you get a thick and homogeneous cream. Soaking preparation: In a bowl, place the sugar, the lemon juice, the limoncello, the water and mix.
Assembly: Soak the tart base with the prepared mix. Place the obtained cream on top using a piping bag, then decorate as desired with lemon zest, mint leaves, or other. Put in the fridge for a few hours.
Enjoy your meal!
