Ricotta Tart

By moninikole

Ingredients

• DOUGH
• 1 cup flour
• 3 tablespoons granulated sugar
• 1/2 teaspoon finely grated lemon rind
• 1/8 teaspoon salt
• 6 tablespoons (3/4 stick) cold, unsalted butter, sliced
• 1 egg yolk, lightly beaten with 1 tablespoon water
• 1 egg white
• FILLING
• 4 tablespoons (2 ounces) cream cheese, at room temperature
• 1 1/2 cups (12 ounces) whole-milk ricotta
• 1/3 cup granulated sugar
• 2 eggs
• 1/2 cup heavy cream
• 2 teaspoons grated lemon rind
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• Confectioners’ sugar (for sprinkling)

Preparation

Step 1

1. Set the oven at 350 degrees. Have on hand a 9-inch tart pan with a removable base, a pastry brush, and a rimmed baking sheet.

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2. In a food processor, combine the flour, granulated sugar, lemon rind, salt, and butter. Pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and water and pulse until the dough starts to form small clumps. Do not let it come together into a ball.

3. Transfer the dough clumps to the tart pan. Using your fingers, spread them evenly in the bottom of the pan. Starting with the sides, press the dough up the sides and over the bottom. Brush with egg white.

4. Set the pan on the baking sheet. Bake for 25 to 30 minutes, or until it is lightly browned. Cool briefly on the baking sheet.

1. In an electric mixer on medium-low speed, beat the cream cheese until smooth. Add the ricotta and sugar and mix well until blended. On low speed, beat in the eggs, cream, lemon rind and juice, vanilla, and salt until well combined, scraping down the sides of the bowl several times.

2. Pour the filling into the crust. Bake for 45 to 50 minutes, or until it is set and a toothpick inserted into the center of the tart has only a few crumbs when withdrawn.

3. Transfer the tart to a wire rack to cool. Serve at room temperature, dusted with confectioners’ sugar.