Best Baked Lemon Ricotta Tart With Strawberries Recipes

Lemon Ricotta Cake image

Provided by Martha Stewart

Number Of Ingredients 10

1 15-ounce container part-skim ricotta
1 teaspoon butter, melted
1/2 cup sugar, plus 1 tablespoon for pan
1/4 cup all-purpose flour
1 whole egg, separated
2 egg whites
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Zest of 2 lemons
2 tablespoons freshly squeezed lemon juice

Steps:

Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
Heat oven to 350 degrees. Coat a 6-inch springform pan with melted butter and 1 tablespoon sugar; set aside. Place drained ricotta, 1/4 cup sugar, flour, egg yolk, vanilla, salt, lemon zest, and lemon juice in the bowl of a food processor; blend until smooth. Transfer to a large mixing bowl, and set aside.
Bring a saucepan filled with an inch of water to a simmer; reduce heat to low. Combine egg whites and remaining 1/4 cup sugar in the heatproof bowl of an electric mixer. Place over the pan of simmering water; stir until egg whites are warm and sugar is dissolved, 2 to 3 minutes. Remove from heat; whisk on medium speed until frothy. Gradually increase speed, whisking until stiff peaks form, about 15 minutes.
Stir one-third of the egg-white mixture into the ricotta mixture; gently fold in remaining egg whites. Pour into prepared pan. Bake 40 to 45 minutes until lightly browned, firm to the touch, and center is set. Transfer from oven to a cooling rack; after 15 minutes, remove ring. Serve.

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.