Today’s dessert is a cake I have made many times for my family, but I had never shared it on the blog before… a very simple tart with a dough that is quick to prepare and doesn’t require resting time, filled with a delicious lemon-scented ricotta cream. A cake suitable for the afternoon, as a dessert or for your sweet breaks, which is also great served cold. Try the lemon ricotta cream tart, the recipe is very easy and you’ll see it will be a great success!
Here are some more ideas for you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 291.06 (Kcal)
- Carbohydrates 38.17 (g) of which sugars 20.70 (g)
- Proteins 6.72 (g)
- Fat 13.35 (g) of which saturated 8.39 (g)of which unsaturated 4.67 (g)
- Fibers 0.52 (g)
- Sodium 67.53 (mg)
Indicative values for a portion of 90 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
- 2 1/3 cups all-purpose flour
- 5.3 oz butter (soft)
- 3/4 cup sugar
- 1 egg (medium)
- 1 packet baking powder
- 1 pinch salt
- 12.7 oz ricotta
- 1/2 cup sugar
- lemon zest
- 2 eggs (small)
Tools
- Cake Pan 9.5-10.25 inches
- Food Processor or stand mixer
- Bowl
- Grater
- Parchment Paper
Preparation
Start with the dough: using the stand mixer (or a food processor), mix the butter with the sugar until you get a cream.
Add the egg, a pinch of salt, and mix.
Then add the sifted flour with the baking powder. Blend for a few seconds, until you get a homogeneous, soft, and non-sticky dough.
Now prepare the filling: beat the eggs in a bowl with the sugar, add the ricotta, the grated zest of a lemon, and mix well with a whisk or a spoon.
Line the cake pan with parchment paper, or butter and flour it.
Place about half of the dough, creating a slight edge on the sides (1).
Pour the ricotta cream on top (2), then cover with the remaining dough, forming small balls with your fingers (3). It’s normal for the balls to sink a little into the cream.
Put the dessert in a static oven at 356°F and bake for 35-40 minutes, until the surface is golden. Adjust time and temperature based on your oven’s characteristics.
At the end, remove the cake from the oven and let it cool completely. If desired, you can sprinkle it with powdered sugar.
The lemon ricotta cream tart is ready, perfect for any break during the day.
Tips and Notes
If you don’t consume it quickly, store the tart in the refrigerator or in a very cool place.
If you have a very creamy ricotta, let it drain well from the whey before using. If you have very dry ricotta, you can add a tablespoon of lemon juice to the cream.
It is not necessary to rest the dough in the refrigerator, but if you are making the dessert in a warm environment, you might want to wrap the dough in plastic wrap and cool it for 15-20 minutes.
If you want to keep following me
You can find me on Facebook, Instagram and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
