Lemon Ricotta Tart

Name: Lemon Ricotta Tart
Cuisine: American
Ingredients: 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)

Rosanas Ideas @RosanasIdeas

This crispy dough adds a nice texture to this tart and it is a perfect combination with the soft, creamy lemon and vanilla flavored filling

Rosanas Ideas @RosanasIdeas

This crispy dough adds a nice texture to this tart and it is a perfect combination with the soft, creamy lemon and vanilla flavored filling

Saved

Ingredients

For the Tart Dough:
4 cupsall purpose flour
1 tablespoonbaking powder
1 1/2 cupsugar
1 3/4 stickunsalted butter (room temperature)
1/2 tablespoonlemon zest
1/2 tablespoonvanilla extract
1egg
For the filling:
21 oz.ricotta cheese drained
1 1/2 cupsugar
1/2 tablespoonvanilla extract
1 tablespoonlemon juice
1 tablespoonlemon zest
1 tablespooncorn starch
2eggs
Decoration
Confectioner's sugar (as needed)

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Steps

1

Tart dough ingredients:
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In a bowl combine the flour
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With the baking powder
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In another bowl put the sugar
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Butter
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Lemon zest
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Vanilla
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Egg
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Mix well
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In a clean surface firm a crown with the flour
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Add the previous preparation inside the crown shape
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With your fnger gently combine both ingredients
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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
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Reserve the 1/3 of the dough to out on top of the tart
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The lemon ricotta filling ingredients:
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In a bowl combine the ricotta cheese, the sugar
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The vanilla
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The lemon juice
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The lemon zest
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The corn starch
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The eggs
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Mix well
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Preheat the oven to 350 degrees fahrenheit
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Pour the ricotta mixture into the tart pan until 2/3 of the way full
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Cover with the 1/3 part of the dough reserved
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Bake for 45-60 minutes, or until the center is set
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The top dough is light brown but not brown
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Let it cool and then refrigerate until cold
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Remove the tart from the cake pan
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Tranfer it to a serving plate, sprinkle confectioner's sugar over the top using a stencil design if desired