The ricotta and citrus tart is a creamy and tasty dessert. The ricotta cream is flavored with the zest and juice of citrus fruits, lemons, and orange. The pastry is soft, and the dessert turns out fluffy and moist. The ricotta and citrus tart is a dessert for many occasions.

Difficulty: Very easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 1 Hour
Portions: 8-10
Cooking methods: Oven
Cuisine: Italian

Ingredients

2 1/2 cups flour
10 1/2 tbsp butter
3/4 cup sugar
1 egg
3 egg yolks
1 lemon (grated zest)
1/2 tsp baking powder
2 1/2 cups ricotta
2 eggs
1 orange (juice and grated zest)
2 lemons (juice and grated zest)
1 vanilla bean

Tools

1 Pastry board
1 Bowl
1 Sieve
1 Whisk

Steps

Place the sifted flour on a pastry board, add the butter in pieces, and rub the flour and butter between your hands until they are combined.
Add the sugar, a pinch of salt, and continue working the dough with your hands.
Finally, add the egg, the yolks, and knead everything quickly.
Form a dough ball, wrap it in plastic wrap, and place it in the fridge for at least half an hour before using.
You can make the pastry dough with a mixer or even better with a food processor.
While the pastry rests, prepare the ricotta cream.
Sift the ricotta.
Mix the sugar, eggs, aromas, and citrus juices into the ricotta and mix well.
Roll out the pastry to a thickness of 1/4 inch.
Line a 9-inch tart pan.
Pour the mixture into the tart pan and bake at 350°F in a preheated oven.
After 10 minutes, lower the temperature to 320°F and continue baking for 45 minutes.
Let it cool in the mold.
Carefully remove from the mold and sprinkle with powdered sugar.