Lemon-scented Ricotta Tart, traditional recipe and with the Thermomix.
Simple, light, and easy to make with a delicate lemon aroma that makes this treat even fresher.
The crunchiness of the shortcrust pastry meets the softness of the ricotta and the scent of lemon and cinnamon
Offer your friends and family the lemon-flavored ricotta tart and you’ll definitely make a great impression.
You will also find dietary indications.
You might also like other ricotta desserts:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 369.82 (Kcal)
- Carbohydrates 49.70 (g) of which sugars 23.27 (g)
- Proteins 9.35 (g)
- Fat 16.09 (g) of which saturated 10.27 (g)of which unsaturated 5.57 (g)
- Fibers 0.94 (g)
- Sodium 99.69 (mg)
Indicative values for a portion of 100 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 Lemon-scented Ricotta Tart
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- 2 1/2 cups all-purpose flour (or whole wheat)
- 7 tbsps butter (or 80 ml olive oil)
- 1/2 cup sugar (80 g erythritol or 40 g Stevia)
- 1 egg
- 1 tsp baking powder
- 1 lemon zest (or orange)
- 1 pinch salt
- 300 g sheep ricotta (well-drained)
- 1 egg
- 80 g sugar (or 80 g erythritol or 40 g Stevia)
- 2 lemon zests
- 1 pinch ground cinnamon
Lemon-scented Ricotta Tart
Tools
What we need to make the
- 1 Work surface
- 1 Mixer or the Thermomix
- 1 Baking pan 22 cm
- 1 Parchment paper
- 1 Plastic wrap
- 1 Rolling pin
- 1 Pastry cutter
- 1 Bowl
Steps
Preliminaries: let the ricotta drain the day before, and take the butter out of the fridge at least 30 minutes before.
Traditional recipe, the pastry.
On a work surface or in a bowl, sieve together the flour, sugar, salt, and baking powder.
Make a well in the center and add softened butter pieces and the egg.
Start kneading quickly.
Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
Meanwhile, prepare the filling.
In a bowl, mix the ricotta, sugar, vanilla extract, and cinnamon. Stir vigorously.
Chop the lemon zest and incorporate it. Add the egg, and blend the mixture. Mix well until the filling is smooth, then refrigerate.
After 30 minutes, take the shortcrust pastry out of the fridge and roll it out on a floured work surface with a rolling pin. The circle should be about half a cm thick.
To make it easier, place a sheet of parchment paper over it and work with the rolling pin this way, making it easier to transfer to the baking pan. Set aside the scraps to make strips.
Poke holes and pour the ricotta mixture over it.
Smooth the filling with a spatula, and trim the excess edges.
Make sure the filling is lower than the edge of the cake pan, otherwise it will puff up and overflow during baking.
Now knead the scraps and create strips with a pastry cutter, laying them on the tart and crossing them.
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A trick to prevent them from ending up at the bottom is that the edges of the strips must rest on the edge of the baking pan
Now that the oven is at the right temperature 356°F (static), bake the tart for about 50 minutes
When it is cooked, let it cool in the pan inside the oven with the door open
Once completely cooled, dust the Lemon-flavored Ricotta Tart with powdered sugar.
Place in the bowl: flour, sugar, salt, baking powder, softened butter pieces, and the egg.
Start kneading for 4 minutes on spiga setting
Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes. Meanwhile, prepare the filling.
Wash and dry the bowl.
Put the lemon zest, sugar, vanilla extract, and cinnamon, and powder for 10 seconds at speed 10. Collect with the spatula and if not finely powdered, repeat.
Finally, collect with the spatula and add the ricotta and the egg, and mix for 3 minutes at speed 5. Transfer the filling to the fridge.
From here, follow the steps from point 5 as explained above.
Storage and variations
Lemon-scented Ricotta Tart
Storage
Keep it out of the fridge for 2 days. In the freezer for up to 2 months.
Variations
You can replace the lemon zest with orange or tangerine zest, and you can enrich the filling with chocolate chips, candied fruits, or various nuts.
