Oh my, how delicious the Ricotta Cream Tart is! A delightful dessert with a soft and lemon-scented filling that melts in your mouth and will captivate everyone at the first bite. A very crumbly pastry crust, indeed, holds a cream to which both the juice and the zest of the citrus give an extraordinary flavor and aroma. A lemon dessert suitable to enjoy at any time of the day, be it breakfast, snack, or to finish the meal on a festive day. We really liked it a lot.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 441.59 (Kcal)
- Carbohydrates 56.92 (g) of which sugars 27.19 (g)
- Proteins 11.97 (g)
- Fat 19.78 (g) of which saturated 12.09 (g)of which unsaturated 7.22 (g)
- Fibers 0.99 (g)
- Sodium 64.97 (mg)
Indicative values for a portion of 149 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 Ricotta Cream Tart
- 2 2/3 cups all-purpose flour
- 1/2 cup butter
- 1 egg
- 1 egg yolk
- 1/2 cup sugar
- 1/2 lemon (zest + juice)
- 1 1/2 tsp baking powder
- 12 1/4 oz ricotta (weight drained from whey)
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 lemon (zest and juice)
- 1 packet vanillin
What you need for the Ricotta Cream Tart
- 2 Bowls
- 1 Mixer
- 1 Baking pan
- Parchment paper
- 1 Lemon grater
- 1 Rolling pin
- Plastic wrap
Preparation of the Ricotta Cream Tart
Put the flour and the sugar in a bowl. Add the whole egg and the yolk and start mixing with a whisk or a spoon.
Add the grated zest, the juice of half an organic lemon, and the baking powder, and mix coarsely.
Now, add the soft butter cut into pieces and knead with your hands until the powders are completely incorporated.
As soon as a dough ball forms, wrap it in plastic wrap and store it in the fridge for about thirty minutes.
The ricotta should be very dry, so it should be left in its mold, which should be placed in a tall and narrow container with a small bottom.
As the ricotta drains its whey, it should not be in contact with it, otherwise, it would remain too soft.
Put the ricotta in a bowl, along with the sugar, the juice, and the grated zest of 1 organic lemon, and the vanillin.
After adding 1 egg and 1 yolk as well, beat with the whisks until it becomes a homogenous cream.
Roll out part of the pastry in the pan to cover the bottom and sides, cutting off the excess.
Pour in the cream and level it. With the remaining pastry, create strips to cross on the surface. Cut off the excess dough here as well.
Bake in a static oven preheated to 356°F for 30 minutes or until the tart is cooked.
Wait for the dessert to cool completely before removing it from the mold. Serve the ricotta cream tart.
Enjoy your tasting!
FAQ
Can I substitute the butter?
You can replace it with 100 ml of sunflower or corn oil.
How can I store it?
In the fridge, sealed in an airtight container, for a couple of days.
