Best 4 Lemon Ricotta Tart Recipes
Indulge in a delightful symphony of flavors with our exquisite Lemon Ricotta Tart recipe. This delectable creation combines a crisp and buttery crust with a creamy and tangy ricotta filling, topped with a refreshing burst of lemon curd. Each bite offers a perfect balance of sweet and sour, complemented by the delicate crunch of the crust.
As you embark on this culinary journey, you'll discover a treasure trove of additional recipes to tantalize your taste buds. From the classic elegance of our traditional Lemon Meringue Pie to the innovative twist of our Lemon Blueberry Tart, each recipe promises a unique and unforgettable experience.
Allow yourself to be captivated by the zesty Lemon Poppy Seed Muffins, perfect for a quick and flavorful breakfast treat. Dive into the creamy indulgence of our Lemon Ricotta Cheesecake, a showstopper that will leave your guests in awe. And for a refreshing summer treat, our Lemon Sorbet will transport you to a world of citrusy delight.
Whether you're a seasoned baker or just starting your culinary adventure, our collection of lemon-inspired recipes offers something for everyone. Each recipe is carefully crafted to ensure success, with detailed instructions and helpful tips to guide you along the way.
So, gather your ingredients, preheat your oven, and prepare to embark on a delectable journey through the world of lemon desserts. From the first bite of our Lemon Ricotta Tart to the last spoonful of our Lemon Sorbet, your taste buds will thank you for this extraordinary culinary experience.
LEMON AND RICOTTA TART
This easy lemon tart is delicious served on its own or with roasted pears.
Provided by Antonio Carluccio
Categories Desserts
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F/Gas 4.
- Roll the pastry out on a lightly floured work surface to a 3mm/⅛in thickness. Use the pastry to line a 25cm/10in pastry case. Cover with a damp cloth while you make the filling.
- In a large bowl, mix the ricotta, mascarpone and candied peel with 100g/3½oz of the sugar and five of the egg yolks until smooth and well combined.
- Whisk the egg whites in another large, clean bowl until fluffy. Whisk in the remaining sugar and continue whisking until stiff peaks form when the whisk is removed.
- Using a large metal spoon, fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.
- Beat the reserved egg yolk in a bowl. Fold in the overhanging pastry and brush with the egg yolk. Bake in the oven for 30 minutes, until the pastry is cooked through and the filling has a slight wobble in the centre.
- Set aside to cool for two hours, then sprinkle with lemon zest.
RICOTTA TART WITH LEMON POPPY CRUST
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
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
ASPARAGUS, LEMON & RICOTTA TART
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
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
LEMON RICOTTA TART
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
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
Tips:
- For the perfect texture, make sure the ricotta is well-drained. You can do this by placing it in a colander lined with cheesecloth and letting it drain in the refrigerator for at least 30 minutes.
- Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less bright.
- Don't overcook the tart. The ricotta filling should be set but still slightly wobbly.
- Let the tart cool completely before serving. This will help the filling to set and the flavors to develop.
- Serve the tart with fresh berries or a dollop of whipped cream for a special treat.
Conclusion:
This lemon ricotta tart is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a special treat, give this tart a try!
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