Best Lemon Ricotta Tart Recipes

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LEMON-RICOTTA TART



Lemon-Ricotta Tart image

Complete any meal with this sweet citrus tart featured in "Everyday Food: Fresh Flavor Fast."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

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.

ASPARAGUS, LEMON & RICOTTA TART



Asparagus, lemon & ricotta tart image

A sophisticated vegetarian option for dinner guests

Provided by Good Food team

Categories     Buffet, Lunch, Main course, Side dish, Supper

Time 1h10m

Number Of Ingredients 9

500g pack shortcrust pastry
flour , for dusting
4 eggs , plus 1 egg yolk
400ml double cream
2 lemons , zest only
2 x 250g packs asparagus , ends trimmed
140g ricotta
handful mint leaves, chopped
sea salt flakes, to serve

Steps:

  • Roll out the pastry on a lightly floured surface to a circle roughly 35cm in diameter. Use the rolling pin to pick up the pastry, then drape it over a 27cm deep, loose-bottomed tart tin. Press the pastry into the sides, then prick the base with a fork. Cover with cling film, then chill in the fridge for at least 30 mins.
  • Heat oven to 200C/fan 180C/gas 6. Unwrap the tart and line with baking parchment and baking beans. Cook on a baking sheet for 10-15 mins, until just starting to firm up. Beat 1 of the eggs. Remove the beans and baking parchment, then lightly brush the tart all over with the beaten egg. Cook for another 5-10 mins until the pastry is golden and crisp all over, then leave to cool.
  • Reduce the oven to 180C/fan 160C/ gas 4. Whisk together the remaining eggs, then pour in the cream and lemon zest and whisk until well combined. Season with salt and pour into a large jug. Pour the cream mixture into the tart case, then arrange the asparagus spears on top. Dollop over teaspoonfuls of ricotta and sprinkle with the mint, then carefully slide into the oven. Cook for 25-30 mins until the quiche is set with just the faintest wobble in the middle. Leave to cool at least 10 mins before serving either warm or at room temperature, sprinkled with salt flakes.

Nutrition Facts : Calories 497 calories, Fat 41 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium

RICOTTA TART WITH LEMON POPPY CRUST



Ricotta Tart With Lemon Poppy Crust image

This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio. If you've got excellent, ripe fruit, feel free to lay it on top - berries, figs, poached rhubarb or pears, pineapple, plums - anything sweet and juicy will contrast nicely with the milky ricotta filling. Or just drizzle the tart with good flavorful honey and serve it plain. It's an elegant way to end a meal. If you aren't a poppy seed fan, just leave them out of the crust. Or substitute sesame seeds instead for a similar crunch, if different flavor.

Provided by Melissa Clark

Categories     snack, pies and tarts, dessert

Time 2h45m

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups/185 grams all-purpose flour
1/2 cup/50 grams blanched sliced almonds
1/3 cup/40 grams confectioners' sugar
Grated zest of 1 lemon
Pinch kosher salt
1/2 cup/113 grams/1 stick unsalted butter, cold and cubed
1 large egg, lightly beaten
1 tablespoon/10 grams poppy seeds
1/4 cup/55 grams mascarpone
1/4 cup/50 grams sugar
1/8 teaspoon/1 gram cinnamon
1 3/4 cups/400 grams ricotta
1 large egg plus 1 large egg white
1 teaspoon/5 milliliters good strong honey, more for drizzling (optional)
1/8 teaspoon/1 gram kosher salt

Steps:

  • Make the tart shell: Place 1/4 cup/31 grams of flour and the almonds in a food processor with the blade attachment. Process until almonds are finely ground, about 1 minute. Add remaining 1 1/4 cups/154 grams flour, the sugar, the lemon zest and the salt. Pulse to combine.
  • Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
  • When ready to bake the tart, roll the dough out between 2 sheets of plastic to a 3/8-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes.
  • Heat oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then carefully remove the foil and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
  • While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
  • Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.). Let cool at room temperature on a wire rack. If you like, drizzle with honey or arrange fruit on top just before serving. Tart is best served the same day as baking.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 25 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 158 milligrams, Sugar 12 grams, TransFat 0 grams

LEMON RICOTTA TART



Lemon Ricotta Tart image

For a different crust variation, substitute the same amount of gingersnaps for the vanilla wafers. Recipe courtesy of 'Everyday Food Holiday Baking'.

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.

Nutrition Facts : Calories 236.1, Fat 17.9, SaturatedFat 11, Cholesterol 107.1, Sodium 70.5, Carbohydrate 11, Fiber 0.2, Sugar 8.8, Protein 8.6

BAKED LEMON & RICOTTA TART WITH STRAWBERRIES



Baked Lemon & Ricotta Tart With Strawberries image

A rich and creamy baked citrus tart, typical of pre-1950s English cuisine before Australian cooking was changed forever by European then Asian migrants. I've posted this recipe which I found in the 2005 October edition of the cooking magazine 'Australian Good Taste' for the 2005 Zaar World Tour. This recipe includes the making of a rich pastry crust. If you have too little time to make the biscuit-pastry crust and use a bought pastry, the preparation time specified below will be reduced to 5-10 minutes. The preparation and cooking times provided do not include resting and cooling times.

Provided by bluemoon downunder

Categories     Tarts

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 15

200 g plain flour, sifted
100 g unsalted butter, chilled, cubed
2 tablespoons caster sugar
1/2 teaspoon salt
2 egg yolks
2 tablespoons ice water
plain flour, extra, to dust
350 g fresh ricotta
100 g caster sugar
1 egg
3 egg yolks, extra
1 tablespoon lemon rind, finely grated
1/2 cup fresh lemon juice
powdered sugar icing, to dust
250 g strawberries, hulled, washed, dried, halved, to serve

Steps:

  • Preheat the oven to 200ºC, place the flour, butter, sugar and salt in the bowl of the food processor and, using the chopping blade, process until the mixture resembles fine breadcrumbs.
  • Add the egg yolks and water and process until the dough starts to come together, turn onto a lightly floured surface and knead lightly until smooth. Shape into a disc and cover with plastic wrap; and place in the fridge for 20 minutes to rest.
  • Roll out the pastry on a lightly floured surface to a 3mm-thick disc, and line a lightly greased 25cm-base fluted tart tin, with a removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
  • Cover the pastry base with baking powder and fill with pastry weights, rice or dried beans; and bake in the oven for 15 minutes. Remove the paper and weights, rice or dried beans and bake for a further 10-12 minutes or until golden, remove from the oven and reduce the oven temperature to 190ºC.
  • Place the ricotta, sugar, egg, extra egg yolks and lemon rind and juice in the bowl of the food processor and, using the chopping blade, process the mixture until it is smooth. Pour it into the pastry case and bake the tart in the oven for 30 minutes or until the filling is just set. Set aside for 30 minutes to cool.
  • Dust the tart with icing sugar, cut into wedges and serve with strawberries.

Nutrition Facts : Calories 394.2, Fat 19.4, SaturatedFat 11.2, Cholesterol 193.6, Sodium 198, Carbohydrate 45.1, Fiber 1.6, Sugar 17.8, Protein 10.8

LEMON-RICOTTA TART



Lemon-Ricotta Tart image

This cheesecake-like tart has a crust made from ground vanilla wafers rather than the standard graham crackers. The top of the tart might brown irregularly; conceal any spots by dusting the surface lightly with confectioners' sugar (use a fine-mesh sieve).

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.

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