Lemon Ricota Tart

Lemon Ricota Tart

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Lemon Ricota Tart

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Lemon Ricota Tart

By: Rosanas Ideas via Cookpad.com

Ingredients of Lemon Ricota Tart:

  • For the Tart Dough:
  • 4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 cup sugar
  • 1 3/4 stick unsalted butter (room temperature)
  • 1/2 tablespoon lemon zest
  • 1/2 tablespoon vanilla extract
  • 1 egg
  • For the filling:
  • 21 oz. ricotta cheese drained
  • 1 1/2 cup sugar
  • 1/2 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon corn starch
  • 2 eggs
  • Decoration
  • Confectioner's sugar (as needed)

Method for "Lemon Ricota Tart":

  1. Tart dough ingredients:
  2. In a bowl combine the flour
  3. With the baking powder
  4. In another bowl put the sugar
  5. Butter
  6. Lemon zest
  7. Vanilla
  8. Egg
  9. Mix well
  10. In a clean surface firm a crown with the flour
  11. Add the previous preparation inside the crown shape
  12. With your fnger gently combine both ingredients
  13. Dump 2/3 of the dough into a 10 inch diameter pan with removable bottom and using your fingers press around the edges and bottom of the pan, then using the bottom of a cup, press the bottom into an even layer
  14. Reserve the 1/3 of the dough to out on top of the tart
  15. The lemon ricotta filling ingredients:
  16. In a bowl combine the ricotta cheese, the sugar
  17. The vanilla
  18. The lemon juice
  19. The lemon zest
  20. The corn starch
  21. The eggs
  22. Mix well
  23. Preheat the oven to 350 degrees fahrenheit
  24. Pour the ricotta mixture into the tart pan until 2/3 of the way full
  25. Cover with the 1/3 part of the dough reserved
  26. Bake for 45-60 minutes, or until the center is set
  27. The top dough is light brown but not brown
  28. Let it cool and then refrigerate until cold
  29. Remove the tart from the cake pan
  30. Tranfer it to a serving plate, sprinkle confectioner's sugar over the top using a stencil design if desired

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