Welcome, food enthusiasts and baking aficionados! Today, I present to you a delightful recipe that encapsulates the essence of Italian flavors and culinary finesse – the Lemon Ricotta Tart with Oil Pastry. This exquisite dessert is a harmonious blend of tangy lemon zest, creamy ricotta, and a delicate oil-based crust that will transport your taste buds to the sun-soaked landscapes of Italy.
Who Will Love This Recipe?
Perfect for both experienced bakers and those stepping into the world of pastry creation, this Lemon Ricotta Tart is an ideal choice for anyone seeking a balance of sophistication and simplicity in their desserts. If you appreciate the citrusy brightness of lemons complemented by the subtle sweetness of ricotta cheese, this recipe is crafted especially for you.
Ingredients and Equipment Required
Ingredients:
- 1 dose of shortcrust pastry with oil (for the recipe click on the ingredient)
- Grated peels of 2 fresh lemons
- 300 g of cow’s milk ricotta
- 100 g of vanilla icing sugar
- 2 egg yolks
- Enough candied citron for decoration (optional)
- Enough icing sugar for garnish
Equipment:
- A tart pan (preferably with a removable base)
- Baking paper
- Lemon grater
- Various bowls and kitchen utensils
Recipe Directions
Preparing the Pastry:
- Begin by following the recipe for the oil-based shortcrust pastry. Ensure the dough is properly chilled and rolled out to fit your tart pan.
Making the Lemon Ricotta Filling:
- Preheat your oven to the specified temperature and line your tart pan with the rolled-out pastry. Blind bake the pastry for a few minutes until it’s slightly golden.
- In a mixing bowl, combine the cow’s milk ricotta, grated lemon peels, vanilla icing sugar, and egg yolks. Mix thoroughly until a smooth and creamy consistency is achieved.
- Carefully pour the lemon ricotta mixture into the pre-baked pastry shell, spreading it evenly.
- Bake the tart in the preheated oven until the filling is set and the crust is golden brown.
- Once baked, allow the tart to cool before garnishing it with candied citron (if desired) and a dusting of icing sugar.
Kitchen Equipment Needed
To successfully create this delectable Lemon Ricotta Tart, ensure you have the following equipment handy:
- Tart pan (preferably with a removable base)
- Baking paper
- Lemon grater
- Mixing bowls
- Whisk or electric mixer
- Rolling pin
Storing Leftovers
For any leftovers (if there are any!), store the Lemon Ricotta Tart in an airtight container in the refrigerator. Consume within a few days to savor its freshness and flavors.
Food and Drink Pairings
This Lemon Ricotta Tart pairs wonderfully with a variety of accompaniments. Serve it alongside a refreshing cup of herbal tea, a dollop of whipped cream, or a scoop of vanilla gelato to elevate your dessert experience.
FAQ
Can I use store-bought pastry for this recipe?
While homemade pastry adds a personal touch, store-bought shortcrust pastry can be used as a convenient alternative, ensuring a quicker preparation process.
Can I substitute ricotta cheese with another type?
For a twist, try substituting cow’s milk ricotta with sheep’s milk ricotta or mascarpone cheese for different flavor nuances.
How do I prevent the tart crust from becoming soggy?
Blind baking the pastry shell before adding the filling helps in maintaining a crisp crust, ensuring the tart stays delightful till the last bite.
Conclusion
Indulge your senses in the delightful Lemon Ricotta Tart with Oil Pastry – a tantalizing dessert that captures the essence of Italy’s culinary richness. Share this recipe with your fellow dessert enthusiasts and subscribe to our blog for more culinary adventures and delightful recipes.
Buon Appetito!