Italian Ricotta Lemon Tart is a simple and delicious dessert, perfect for serving to your guests at the end of a meal. It's the perfect fusion of lemon and ricotta tarts: a fragrant buttery shortcrust pastry shell encloses a filling made with fresh ricotta, sugar, eggs, lemon zest, and juice. Baked in the oven, it has a soft, melt-in-your-mouth texture.
It's incredibly simple to make: the dough is quickly worked with your fingertips to prevent it from overheating. After resting for half an hour, it's rolled out into a thin layer and transferred to a greased and floured 20-centimeter cake pan. Spread the filling, arrange the classic strips on the surface, and bake the tart in a preheated oven at 180°C (355°F) for 30 minutes.
The result is a delicate and fragrant dessert that tastes best when left to set for a few hours: you can prepare it ahead of time and, after cooling, store it in the refrigerator until ready to serve. It's ideal for breakfast, with a glass of juice, or for teatime, as a wholesome snack suitable for the whole family.
Ingredients
How to Make Italian Ricotta Lemon Tart
Start by preparing the shortcrust pastry: collect the egg yolks, flour and sugar in a bowl.
Start by preparing the shortcrust pastry: collect the egg yolks, flour and sugar in a bowl.
Add the grated lemon zest.
Add the grated lemon zest.
Add the softened butter.
Add the softened butter.
Mix everything well with a spatula until you obtain a sandy mixture.
Mix everything well with a spatula until you obtain a sandy mixture.
Continue kneading the dough on a lightly floured work surface until it forms a smooth, compact, and elastic dough. Wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
Continue kneading the dough on a lightly floured work surface until it forms a smooth, compact, and elastic dough. Wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, prepare the filling: pour the sugar and grated lemon zest into a bowl, then let it rest for 5 minutes.
Meanwhile, prepare the filling: pour the sugar and grated lemon zest into a bowl, then let it rest for 5 minutes.
Add the ricotta, well drained from its whey.
Add the ricotta, well drained from its whey.
Work with a spatula to combine everything, then add an egg.
Work with a spatula to combine everything, then add an egg.
Pour the lemon juice and mix until you get a smooth cream.
Pour the lemon juice and mix until you get a smooth cream.
Once the pastry has rested, roll it out thinly with a rolling pin and transfer it to a previously greased 20-centimeter cake pan. Trim any excess pastry from the edges with a knife.
Once the pastry has rested, roll it out thinly with a rolling pin and transfer it to a previously greased 20-centimeter cake pan. Trim any excess pastry from the edges with a knife.
Prick the bottom of the pastry with the prongs of a fork.
Prick the bottom of the pastry with the prongs of a fork.
Spread the filling.
Spread the filling.
Level the surface well with a spatula.
Level the surface well with a spatula.
Roll out the leftover shortcrust pastry, cut out strips and arrange them as desired on the tart.
Roll out the leftover shortcrust pastry, cut out strips and arrange them as desired on the tart.
Remove the excess dough from the edges again and cook in a preheated static oven at 355°F/180°C for 30 minutes.
Remove the excess dough from the edges again and cook in a preheated static oven at 355°F/180°C for 30 minutes.
Once cooked, let the tart cool completely, then carefully unmold it and transfer it to a serving plate.
Once cooked, let the tart cool completely, then carefully unmold it and transfer it to a serving plate.
Enjoy!
Enjoy!
Cooking Tips
- For a flawless result, it's important to soften the butter and the egg at room temperature before using them to make the pastry.
- For the filling, use very fresh ricotta, well drained of its whey.
- If you prefer a bolder flavor, you can also opt for sheep's milk ricotta. In this case, we suggest sifting it through a food mill or fine-mesh strainer before proceeding with the recipe.
- If you like, you can flavor the pastry with spices, such as ground cinnamon or vanilla seeds.
- If you prefer a lighter version, you can omit the butter and make a pastry with oil or yogurt, while for a rustic and authentic tart, opt for wholemeal pastry.
- If any of your guests are gluten intolerant or allergic, you can make a gluten-free version with rice flour: in this case, remember to let it rest in the refrigerator for at least a couple of hours, so that it is easy to shape and does not crumble when rolled out.
- For an even more delicious variation, you can add chopped dried fruit, candied cherries, or crumbled amaretti biscuits to the filling.
Storage Instructions
The ricotta and lemon tart can be stored in the refrigerator, tightly closed in an airtight container, for up to 3 days.
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