The easy and creamy lemon ricotta tart is a simple and fragrant dessert, perfect for those who love delicate and fresh flavors. The ideal dessert for any occasion: from a family snack to a light and delicious 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 fragrance of lemon.
I must confess: I have a true love for shortcrust pastry and tarts, a passion that my aunt Franca passed on to me since I was a child. I still remember the smell 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, the tart is not just a dessert, but a big hug that smells of home and happy memories.
I’m sure this recipe will soon become one of your favorites, and you’ll bring to the table a dessert that will win everyone over at the first bite!
See you soon, Susy
Also try the:
- Difficulty: Very easy
- Cost: Affordable
- 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 Lemon Ricotta 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 lbs cow's milk ricotta
- 4 tbsps powdered sugar (1.4 oz)
- 2/3 tbsp cornstarch (0.7 oz)
- 1 egg (medium-sized)
- 1 lemon zest (organic)
- to taste lemon juice (from 1 lemon)
Tools
- Tart Pan
How to Prepare the Easy and Creamy Lemon Ricotta Tart
For the complete classic shortcrust pastry procedure, here’s my recipe 🍰
In a bowl, place the ricotta, powdered sugar, cornstarch, egg, grated zest of one lemon, and the juice. Initially mix with a spatula, then continue with a hand whisk to obtain a smooth, velvety cream without lumps.
Roll out the shortcrust pastry on a lightly floured surface and place it on the 10-inch tart pan previously buttered and floured. With your hands, make it adhere well to the edges and remove the excess pastry by passing over the rolling pin to refine the edges.
Pour the ricotta cream and level the surface. Decorate the tart by adding the remaining pastry strips to create the classic lattice. Bake in a preheated static oven at 350°F for about 40-45 minutes, until golden. Let it cool completely before removing from the pan.
Advice and Storage
The ricotta needs to be dry, so it should always be drained to obtain a smooth and velvety cream.
The shortcrust pastry should rest for at least an hour in the refrigerator, as it will be more elastic and easier to work with.
If you prefer, you can flavor the filling with a few drops of vanilla extract or a pinch of cinnamon.
Store the lemon ricotta tart in the fridge, covered, for 3/4 days. You can freeze it already baked: just thaw it in the fridge, bring it to room temperature, and enjoy it.
Questions and Answers
Can I use sheep ricotta?
Sure, sheep ricotta is tastier and richer, so it will make the cream more flavorful and velvety.
