Ricotta Tart

Preparation

Step 1

Prepare the shortcrust pastry. In a bowl, mix the sifted flour with 60 g of sugar and a pinch of salt. Add the cold butter cut into small cubes and rub the mixture between your fingertips until it resembles coarse sand. Add 1 beaten egg and gather the dough into a ball without kneading. Wrap in plastic and refrigerate for 30 minutes.

Step 2

Preheat the oven to 180°C. Roll out the dough on a floured surface to 3 mm thickness. Line a buttered 24 cm tart pan, prick the bottom with a fork and chill for 15 minutes. Bake the crust blind, covered with parchment paper and baking weights, for 12 minutes. Remove the weights and bake for 5 more minutes until lightly golden. Let cool slightly.

Step 3

Prepare the ricotta filling. In a bowl, whisk the drained ricotta with the remaining 2 eggs, remaining sugar (20 g), lemon zest and juice, and vanilla extract. Mix until smooth and homogeneous. Taste and adjust sugar as needed. The filling should be slightly tangy to balance the sweetness.

Step 4

Pour the ricotta filling onto the pre-baked tart shell, smoothing the surface with a spatula. Bake for 30 to 35 minutes at 160°C. The tart should be set around the edges but still slightly jiggly in the center — this is the sign of a perfect creamy texture. If the top browns too quickly, cover with aluminum foil.

Step 5

Remove the tart from the oven and let it cool completely on a wire rack, then refrigerate for at least 2 hours. This chilling time allows the ricotta to develop its full creamy texture and makes slicing easier. For best results, prepare it the day before.

Step 6

When ready to serve, dust the tart with powdered sugar and decorate with candied lemon zest or thin caramelized lemon slices. Serve well chilled, accompanied by a raspberry or berry coulis to add a tart note that contrasts beautifully with the sweetness of the ricotta.