Best Sweet Ricotta Cheese Tart Recipes

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SAVORY RICOTTA TART



Savory Ricotta Tart image

I love the simple combination of really good ricotta and fresh herbs, baked with just enough eggs to hold things together. I was in the mood for some heat but things like pepper and cayenne are totally optional.

Provided by Chef John

Categories     Breakfast and Brunch     Eggs

Time 1h15m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil, or as needed
½ cup panko bread crumbs
1 tablespoon olive oil, or as needed
1 tablespoon finely grated Parmigiano-Reggiano cheese
2 large eggs
¼ cup chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 pinch ground nutmeg
1 ½ cups ricotta cheese
1 ounce finely grated Parmigiano-Reggiano cheese
2 tablespoons finely grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon olive oil, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.
  • Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs; cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan.
  • Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg; stir to combine.
  • Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top.
  • Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle; remove springform pan ring.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.
  • Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.

Nutrition Facts : Calories 139.3 calories, Carbohydrate 6.9 g, Cholesterol 68.4 mg, Fat 10.9 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 2.8 g, Sodium 372.2 mg, Sugar 0.3 g

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

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.

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