Ricotta tart with a hint of lemon, traditional recipe and Thermomix (Bimby) version.
Simple, light and easy to make with a delicate lemon note that makes this delight even fresher.
The crispness of the shortcrust pastry meets the creaminess of the ricotta and the aroma of lemon and cinnamon.
Serve the lemon-flavored ricotta tart to friends and family and you’ll certainly make a great impression.
You will also find dietary guidance.
You might also like other ricotta desserts:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 50 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 — Ricotta Tart with a Hint of Lemon
Shopping list
- 2 1/2 cups all-purpose flour (or whole wheat)
- 7 tbsp butter (or about 5 1/2 tbsp (80 g) olive oil)
- 6 1/2 tbsp sugar (or 80 g erythritol or 40 g stevia)
- 1 egg
- 1 tsp baking powder
- 1 lemon zest (or orange)
- 1 pinch salt
- 1 1/4 cups sheep's ricotta (well drained)
- 1 egg
- 6 1/2 tbsp sugar (or 80 g erythritol or 40 g stevia)
- 2 lemon zest
- 1 pinch ground cinnamon
Ricotta tart with a hint of lemon
Tools
What you’ll need to make it
- 1 Work surface
- 1 Stand mixer or the Thermomix (Bimby)
- 1 Baking pan 22 cm (9 in)
- 1 Parchment paper
- 1 Plastic wrap
- 1 Rolling pin
- 1 Pastry cutter
- 1 Mixing bowl
Steps
Preliminaries: drain the ricotta the day before, and take the butter out of the fridge at least 30 minutes beforehand.
Traditional recipe — the shortcrust pastry.
On a work surface or in a bowl, sift together the flour, sugar, salt and baking powder.
Make a well and place the softened butter cut into pieces and the egg in the center.
Begin to quickly combine the dough.
Wrap the dough disk in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
In the meantime, prepare the filling.
In a bowl put the ricotta, the sugar, the vanilla and the cinnamon. Mix vigorously.
At this point finely chop the lemon zest and incorporate it, add the egg, and homogenize the mixture. Mix well until you obtain a smooth filling, then transfer everything to the fridge.
After the half hour, take the shortcrust pastry out of the fridge and, with a rolling pin, roll out the dough on a floured work surface. The circle you need to obtain should be about 0.5 cm thick (0.20 in).
I find it easier to place a sheet of parchment paper on top and roll the dough that way — it makes it easier to transfer to the pan. Keep the scraps to make the lattice strips.
Dock the base with a fork and pour the ricotta mixture over it.
Smooth the filling with a spatula and trim the excess from the edges.
Be careful: the filling must be lower than the rim of the pan, otherwise during baking the filling will rise and overflow.
Now knead the scraps and, with a pastry cutter, create strips to lay across the tart in a lattice pattern.
.
A trick to prevent them from sinking to the bottom is to rest the edges of the strips on the rim of the pan.
Once the oven has reached the correct temperature — 356°F (conventional) — bake the tart for about 50 minutes.
When it is baked, let it cool in the pan inside the oven with the door open.
After it has completely cooled, dust the lemon-flavored ricotta tart with powdered sugar.
For Thermomix: place in the bowl the flour, sugar, salt, baking powder, softened butter in pieces and the egg.
Start kneading 4 minutes on the dough function.
Wrap the dough disk in plastic wrap and let rest in the fridge for at least 30 minutes. In the meantime, prepare the filling.
Wash and dry the Thermomix bowl.
Put the lemon zest, sugar, vanilla and cinnamon in the bowl and pulverize 10 sec. speed 10. Scrape down with the spatula and if it isn’t finely powdered, repeat the operation.
Finally, scrape down with the spatula and add to the bowl the ricotta and the egg, and mix 3 min speed 5. Transfer the filling to the fridge.
From here on, follow the directions in step 5 as explained above.
Storage and variations
Ricotta tart with a hint of lemon
Storage
Keep at room temperature for up to 2 days. Freeze for up to 2 months.
Variations
You can replace the lemon zest with orange or mandarin zest, and enrich the filling with chocolate chips, candied fruit, or various sprinkles.
