Lemon Ricotta Tart.
Ingredients of Lemon Ricotta Tart
- You need of For the Tart Dough:.
- You need 4 cups of all purpose flour.
- Prepare 1 tablespoon of baking powder.
- Prepare 1 1/2 cup of sugar.
- It’s 1 3/4 stick of unsalted butter (room temperature).
- It’s 1/2 tablespoon of lemon zest.
- It’s 1/2 tablespoon of vanilla extract.
- You need 1 of egg.
- It’s of For the filling:.
- Prepare 21 oz. of ricotta cheese drained.
- Prepare 1 1/2 cup of sugar.
- You need 1/2 tablespoon of vanilla extract.
- You need 1 tablespoon of lemon juice.
- You need 1 tablespoon of lemon zest.
- It’s 1 tablespoon of corn starch.
- It’s 2 of eggs.
- You need of Decoration.
- You need of Confectioner's sugar (as needed).
Lemon Ricotta Tart instructions
- Tart dough ingredients:.
- In a bowl combine the flour.
- With the baking powder.
- In another bowl put the sugar.
- Butter.
- Lemon zest.
- Vanilla.
- Egg.
- Mix well.
- In a clean surface firm a crown with the flour.
- Add the previous preparation inside the crown shape.
- With your fnger gently combine both ingredients.
- 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.
- Reserve the 1/3 of the dough to out on top of the tart.
- The lemon ricotta filling ingredients:.
- In a bowl combine the ricotta cheese, the sugar.
- The vanilla.
- The lemon juice.
- The lemon zest.
- The corn starch.
- The eggs.
- Mix well.
- Preheat the oven to 350 degrees fahrenheit.
- Pour the ricotta mixture into the tart pan until 2/3 of the way full.
- Cover with the 1/3 part of the dough reserved.
- Bake for 45-60 minutes, or until the center is set.
- The top dough is light brown but not brown.
- Let it cool and then refrigerate until cold.
- Remove the tart from the cake pan.
- Tranfer it to a serving plate, sprinkle confectioner's sugar over the top using a stencil design if desired.