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Ricotta Lemon Tart

Ricotta Lemon Tart

This was one of the first things I made when I decided to relaunch my blog, but I’m always delinquent typing up the recipe itself. Over the weekend, my friend, Mallory, asked if I had a lemon tart recipe that I could share with her. It got me moving to write this up and get it posted ? Thanks for making me hustle Mallory!

I had initially posted a picture of the first ricotta lemon tart on my Instagram. Sadly, I didn’t love how it was presented. We had recently replaced our over-the-range microwave to be an over-the-range microwave convection oven. We desperately needed a second oven but to my dismay, the new oven cooks unevenly ?. My tart crust was too dark on one-side and I wasn’t happy with how the picture came out. Sooooooo, I remade the recipe and also decided to tweak the lemon curd recipe to make it brighter in color and a bit thicker. Enjoy! And don’t forget to post pictures of your finished ricotta lemon tart to share with me!

Ricotta Lemon Tart

September 5, 2018
: 12 servings
: 30 min
: 1 hr 5 min
: 1 hr 35 min

By:

Ingredients
  • Crust
  • 1/2 cup raw hazelnuts
  • 145 grams all-purpose flour
  • 1 stick unsalted butter, cubed and cold
  • 1/3 cup sugar
  • 1 lemon, zested
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold water
  • Ricotta Filling
  • 1/4 cup mascarpone
  • 1/4 cup sugar
  • 2 cups ricotta (16 ounce)
  • 1 large egg plus 1 egg white
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • Lemon Curd
  • 4 lemons, zested
  • 1 cup sugar
  • 1/4 pound unsalted butter, softened and cubed
  • 4 large eggs plus 1 egg yolk
  • 1/2 cup fresh lemon juice
  • 1/8 teaspoon kosher salt
Directions
  • Step 1 In a food processor, process the hazelnuts until crushed.
  • Step 2 In stand mixer, add flour, hazelnuts, lemon zest, sugar, and salt. Then add cubed butter and mix until dough is crumbly.
  • Step 3 Add vanilla extract and water and mix until a dough is formed.
  • Step 4 Wrap dough in saran wrap and place in the fridge for at least 30 minutes (overnight is best).
  • Step 5 When ready to bake, preheat oven to 350F and grease a 9″ tart pan.
  • Step 6 Roll dough evenly on a well floured surface to line tart pan. Push firmly against sides and bottom of tart pan.
  • Step 7 Poke holes into the bottom of the tart pan with a fork.
  • Step 8 Bake for 15-20 minutes until golden brown. NOTE: place a layer of aluminum foil on top to prevent tart crust from browning too quickly.
  • Step 9 Place on a cooling rack and to prepare ricotta filling.
  • Step 10 In a stand mixer using the paddle attachment, beat mascarpone and sugar until light and fluffy.
  • Step 11 Add ricotta, egg plus egg white, and salt and mix.
  • Step 12 Pour filling into tart and smooth out the top.
  • Step 13 Bake for 20-30 minutes until center is set.
  • Step 14 Set aside to cool completely before adding lemon curd.
  • Step 15 In a stand mixer using the paddle attachment, cream butter and beat in sugar and lemon zest.
  • Step 16 Add the eggs one at a time, plus the extra egg yolk. Finally add lemon juice and salt.
  • Step 17 Pour lemon mixture into a saucepan. Stirring constantly, heat over low heat for 10-15 minutes until mixture is thickened.
  • Step 18 Place in fridge to cool.
  • Step 19 Top the tart with lemon curd and seasonal fruit.

 


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