Step-by-Step Guide to Prepare Yummy Lemon Ricotta Tart

Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you a way to make a special dish, Lemon Ricotta Tart. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Lemon Ricotta Tart Recipe.

You can cook Lemon Ricotta Tart using 18 ingredients and 30 steps. Here is how you cook that.

Ingredients of Lemon Ricotta Tart

1. You need of For the Tart Dough:.
2. Take 4 cups of all purpose flour.
3. Take 1 tablespoon of baking powder.
4. Make ready 1 1/2 cup of sugar.
5. It’s 1 3/4 stick of unsalted butter (room temperature).
6. Take 1/2 tablespoon of lemon zest.
7. Make ready 1/2 tablespoon of vanilla extract.
8. You need 1 of egg.
9. Make ready of For the filling:.
10. It’s 21 oz. of ricotta cheese drained.
11. It’s 1 1/2 cup of sugar.
12. You need 1/2 tablespoon of vanilla extract.
13. It’s 1 tablespoon of lemon juice.
14. You need 1 tablespoon of lemon zest.
15. It’s 1 tablespoon of corn starch.
16. Take 2 of eggs.
17. It’s of Decoration.
18. Prepare of Confectioner's sugar (as needed).

Lemon Ricotta Tart step by step

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.