Lemon Ricotta Tarts
The recipe Lemon Ricotta Tarts can be made in roughly 1 hour. For $4.65 per serving, you get a main course that serves 1. One portion of this dish contains around 63g of protein, 200g of fat, and a total of 2861 calories. This recipe from Country Cleaver requires butter, cream cheese, eggs, and flour. 36 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 92%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Ricotta Cheesecake Tarts, Asparagus And Ricotta Tarts, and Broad bean and ricotta tarts.
Servings: 1
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
¾ cup Butter, cubed and frozen
¼ cup Cream Cheese, softened
2 Eggs
1 ½ cup Flour
1 Tbsp Lemon Juice
1 ½ tsp Lemon Zest
1 cup Ricotta
¼ cup Sugar
1 tsp Vanilla
4 Tbsp Water, cold
Equipment:
food processor
ziploc bags
tart form
oven
aluminum foil
whisk
bowl
wire rack
frying pan
Cooking instruction summary:
In a food processor, pulse flour and salt together to combine. Add in butter and pulse until small pea sized balls form. Turn food processor on and add in 3-4 tablespoons of cold water and allow the processor to run until a ball of dough forms. Remove from processor. Flatten dough ball and place in a plastic bag and place dough in fridge to chill for about 30 minutes. Remove dough from fridge and roll into a 12 inch diameter disk. Place in tart pan and allow to chill in fridge or freeze for 15 minutes. While in fridge begin to prepare ricotta filling.Preheat oven to 350. Place aluminum foil on top of the pie crust and add pie weights into the top of the foil. Bake the crust for 15 minutes. Remove foil and pie weights and continue to bake for 10-15 minutes or until just golden brown. Ricotta Filling:In a large bowl with a wire whisk - beat together ricotta and cream cheese until smooth. Add in eggs, vanilla, lemon juice, zest and sugar. Pour into partially baked pie crust. Bake tart for 25-30 minutes or until the middle just remains slightly jiggly. Remove from oven and allow to cool on a wire rack.If making mini-tarts - prepare mini tins similarly to the standard size tart pan, fit dough to mini tarts pans, chill, and bake the same time as the standard size pan. Fill with ricotta and lemon and bake for 15 minutes or until the middle is just barely jiggling.
Step by step:
1. In a food processor, pulse flour and salt together to combine.
2. Add in butter and pulse until small pea sized balls form. Turn food processor on and add in 3-4 tablespoons of cold water and allow the processor to run until a ball of dough forms.
3. Remove from processor. Flatten dough ball and place in a plastic bag and place dough in fridge to chill for about 30 minutes.
4. Remove dough from fridge and roll into a 12 inch diameter disk.
5. Place in tart pan and allow to chill in fridge or freeze for 15 minutes. While in fridge begin to prepare ricotta filling.Preheat oven to 35
6. Place aluminum foil on top of the pie crust and add pie weights into the top of the foil.
7. Bake the crust for 15 minutes.
8. Remove foil and pie weights and continue to bake for 10-15 minutes or until just golden brown. Ricotta Filling:In a large bowl with a wire whisk - beat together ricotta and cream cheese until smooth.
9. Add in eggs, vanilla, lemon juice, zest and sugar.
10. Pour into partially baked pie crust.
11. Bake tart for 25-30 minutes or until the middle just remains slightly jiggly.
12. Remove from oven and allow to cool on a wire rack.If making mini-tarts - prepare mini tins similarly to the standard size tart pan, fit dough to mini tarts pans, chill, and bake the same time as the standard size pan. Fill with ricotta and lemon and bake for 15 minutes or until the middle is just barely jiggling.
Nutrition Information:
covered percent of daily need
