• Flour 360 grams (3 cups)
  • Sugar 110 grams (½ cup) • 470 kcal
  • Sunflower oil 80 grams (⅓ cup) • 900 kcal
  • Eggs 2 • 130 kcal
  • Baking yeast 1 teaspoon
  • Ricotta cheese 500 grams (2 cups) • 140 kcal
  • Powdered sugar 120 grams (1 cup)
  • Eggs 2 • 130 kcal
  • Lemon 1
  • Powdered sugar as much as is needed
  • Lemon wedges as much as is needed
Calories refers to 100 gr of product

The tart with lemon and ricotta cheese is a light and pleasantly fresh dessert. It is prepared with an oil shortcrust pastry, lighter than the classic version with butter, which becomes the fragrant shell of a soft ricotta-based and lemon-scented filling. Simple and very fast, since the dough does not need to rest in the refrigerator, it can be prepared in an instant, even with the help of your children. To be served very cold, it is ideal for a genuine snack or a delicious end of meal, if you wish accompanied by a glass of limoncello.

How to prepare the tart with lemon and ricotta cheese

Prepare the shortcrust pastry: collect the flour and sugar in a bowl and mix them, then add the eggs, oil (1) and finally the yeast.

Work the ingredients (2) until you will have obtained a smooth and homogeneous dough.

Line a tart mold (3) with the resulting shortcrust pastry. Keep some aside to make the decorations.

In a bowl, collect the ricotta cheese, the powdered sugar, the juice and grated rind of the lemon and then the eggs (4) and work until you will have obtained a smooth and fluffy cream.

Pour the cream into the mold and level well (5).

Roll out the shortcrust pastry kept aside and cut out many stars with a special pastry cutter (you can also make other kind of shapes). Arrange them on the baking tray together with the tart (6) and bake in a preheated oven at 180 ° degrees C for about 45 minutes.

After the cooking time has elapsed, take the tart out of the oven and let it cool, then decorate with the shortcrust pastry stars and lemon wedges, sprinkle with a little powdered sugar (7) and serve it very cold, cut into wedges.


The tart with lemon and ricotta cheese can be preserved in the refrigerator for up to 3-4 days, well wrapped on the surface with a sheet of cling film.