Best Baked Lemon Ricotta Tart With Strawberries Recipes

Lemon-Ricotta Tart image

Yield serves 8

Number Of Ingredients 8

72 vanilla wafers (from a 12-ounce box)
6 tablespoons (3/4 stick) unsalted butter, melted
2 cups ricotta cheese
4 ounces cream cheese, softened
2 large eggs
1/3 cup granulated sugar
2 tablespoons finely grated lemon zest (from 2 lemons), plus 3 tablespoons lemon juice
Confectioners' sugar, for dusting (optional)

Steps:

Preheat oven to 375°F. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter, and pulse until crumbs are evenly moistened.
Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.
In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners' sugar, if desired.

Fresh Strawberry and Ricotta Tart image

Provided by ratherbeswimmin

Categories Tarts

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 11

1 baked tart crust, cooled, baked in 10-inch fluted tart pan with a removable bottom
1 cup whole milk ricotta cheese (8 oz.)
2/3 cup cream cheese, at room temperature (6 oz.)
3/4 cup sugar (5 1/4 oz.)
1/2 vanilla bean, seeds scraped from
1/2 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg
2 eggs
1 tablespoon pure vanilla extract
3 pints strawberries, hulled and halved if large
1/2 cup strawberry jam

Steps:

Preheat the oven to 350°.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, mix the ricotta, cream cheese, sugar, vanilla bean seeds, salt, and nutmeg on medium speed.
Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally.
Stir in the vanilla.
Pour the filling into the prebaked tart shell and bake in the middle of the oven for 30 minutes or until the edges have puffed up but the middle is still quite wobbly (do not worry; as the tart cools, the center will firm up).
Cool to room temperature on a wire rack, then chill in the refrigerator for 1 hour.
Just before serving, put the strawberries in a bowl.
Warm the strawberry jam in a small saucepan over low heat, then strain the jam over the strawberries and toss to coat.
Arrange the berries on top of the tart and serve immediately.
The tart can be made a day in advance, but top with the strawberries just before serving.
Covered with plastic wrap, any leftovers will keep in the refrigerator for 2-3 days.

Nutrition Facts : Calories 267.6, Fat 9.8, SaturatedFat 5.4, Cholesterol 66.8, Sodium 209.2, Carbohydrate 40, Fiber 2.4, Sugar 31.7, Protein 5.8

Lemon-Ricotta Tart image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 9

72 vanilla wafers (from a 12-ounce box)
6 tablespoons (3/4 stick) unsalted butter, melted
2 cups ricotta cheese
4 ounces cream cheese, softened
2 large eggs
1/3 cup granulated sugar
2 tablespoons finely grated lemon zest (from 2 lemons)
3 tablespoons lemon juice
Confectioners' sugar, for dusting (optional)

Steps:

Preheat oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.
Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.
In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners' sugar, if desired.

Lemon Ricotta Tart image

Provided by dojemi

Categories Tarts

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

6 dozen vanilla wafers
6 tablespoons unsalted butter, melted
2 cups whole milk ricotta cheese
2 large eggs
1/3 cup sugar
2 tablespoons finely grated lemon zest (about 2 lemons)
3 tablespoons fresh lemon juice (about 1 lemon)

Steps:

Preheat oven to 375 degrees.
In a food processor, pulse vanilla wafers until finely ground, to yield 2 cups.
Transfer to a meduim bowl.
Add melted butter, using your hands to combine.
Press crumb midture into bottom and up sides of a 9-inch tart pan with a removable bottom.
Place pan on a baking sheet.Bake crust until lightly browned, 10-12 minues.
Remove from oven.
In a fod processor, blend ricotta, cream cheese, eggs, sugar, lemon zest, and juice until smooth.
Pour into crust.
Bake until filling is set and browned in spots, 30-35 minutes.
Remove from over.
Cool completely before serving.
Tart is best eated the day it is made.