Lemon Ricotta Tart: for Italian Dessert Lovers…
Creamy and fragrant ricotta and lemon tart, a very simple dessert to make and with an oil pastry that requires no resting time, perfect for a special occasion or a tasty snack.
As a Sicilian I love ricotta cakes, this is a simple recipe from my grandmother, fragrance and flavor remind me, like a hug to my heart, of the days spent with my grandmother who loved, like me, messing around in the kitchen to make us all happy.
An extremely quick cake thanks to the oil shortcrust pastry, which also guarantees a perfect shape and ease in making, even the strips that I never get.
For the Oil-based Pastry:
- 350g (2¾ cups) plain flour / all-purpose flour
- 80ml (⅓ cup) vegetable oil
- 120g (½ cup + 1 tbsp) caster sugar / granulated sugar
- 2 eggs
- 7g (1½ tsp) baking powder
For the Lemon Ricotta Filling:
- 600g (2⅔ cups) ricotta cheese
- 140g (⅔ cup) caster sugar / granulated sugar
- 40g (⅓ cup) potato starch (or cornstarch)
- 1 vial lemon essence (or 1 tsp lemon extract)
- Zest and juice of 1 lemon
- 2 eggs
- Icing sugar / powdered sugar for dusting (as needed)
How to prepare Lemon Ricotta Tart:
- First, quickly prepare the oil-based pastry. In a bowl, quickly mix the eggs with the vegetable oil, baking powder, and sugar.
- Gradually add the flour. When the dough starts to become firm, continue kneading with your hands until all the flour is incorporated.
- Transfer the dough to a work surface and knead with your hands until you obtain a smooth, homogeneous ball.
- Note: This oil-based pastry doesn’t require resting and is extremely malleable and easy to use.
- Remove 1/4 of the dough and set it aside to make the classic tart strips.
- Roll out the remaining pastry on a sheet of baking paper (parchment paper), creating a disc about 1/4 inch (0.5 cm) thick.
- Using the baking paper, transfer the pastry disc to a previously greased tart tin. Cover the bottom and sides, removing the excess pastry from the edges.
- Note: The recipe uses a 10-inch (26 cm) tart tin with a removable bottom.
- Now prepare the lemon ricotta filling. In a bowl, combine the ricotta, grated zest of one lemon, two eggs, sugar, and lemon essence (or extract).
- Mix until the ricotta becomes creamy, then add the potato starch (or cornstarch) and mix well.
- Transfer the lemon ricotta cream to the center of the tart shell.
- Decorate the tart as you wish. For a classic look, create strips about 1 inch (3 cm) wide from the reserved pastry, cutting them with a fluted wheel cutter, pizza cutter, or knife.
- Bake the tart at 350°F (180°C) for 40 minutes.
- Remove from the oven, let it cool, remove from the tin, and dust with icing sugar (powdered sugar).
Bon Appétit!
