Lemon Ricotta Tart
This light and delicious spring tart is perfectly refreshing and light for Easter and the warmer months.
With all the delicious ingredients like, ricotta, lemon, almonds and orange it is the perfect easter treat and pretty much any reason to serve in spring or summer. I decided to add a different spin on the traditional ricotta cake that my family has been making for years. The idea to recreate it as a tart and add a very fine thin crust would elevate this very traditional recipe to something a little more elegant to serve on Easter Sunday.
I was food shopping at Trader Joe’s stocking up on my shredded potatoes as I always do and I saw these lemon wafer cookies perched right above and thought these would be a delicious crust for my newly innovative lemon ricotta tart. So the recipe developing began…
Here are the ingredients:
For the crust-
1 sleeve of lemon wafers (Cookies from Trader Joe’s)
1/2 cup of ground almonds
3 tablespoons of melted butter
1 tablespoon of granulated sugar
For the batter-
4 egg yolks
1 cup of granulated sugar
1 container of Ricotta (2 lbs)
Juice of 1/2 Orange
1 teaspoon of lemon zest
1 teaspoon of vanilla extract
Instructions
Preheat the oven to 350 degrees
Grind lemon wafers in food processor till ground finely
grind almonds till ground finely in food processor
add melted butter, sugar, almonds and wafers into a bowl and mix thoroughly
Pour the mixture into a 9 inch tart pan (preferably a removable dish one)
Even the crust out, so it comes up to the sides of the tart pan, thin out the crust where it is about 1/16th, I meant thin
In a seperate bowl add egg yolks, sugar, ricotta, orange juice, lemon zest and vanilla extract and mix thoroughly
Pour mixture on top of the crust and fill to the top of the tart pan
Place the tart on top of a baking sheet and in the oven for 45 minutes
Take out and let cool for 30 minutes
You can add anything for decorations, I added these cute candy coated chooclate almonds from Trader Joes and confectioner sugar, even sliced strawberries would be a nice touch and added sweetness.
The delicious lemony nutty flavor of the crust combined with the lemon ricotta is just so pleasantly satisfying and perfectly light after a heavy and rich Easter meal, especially if you’re mediterranean, Easter is quite the feast around here. You will impress and woo your guests with this winner!
If you find this recipe after easter, I would suggest making this for a brunch with friends or hosting a bbq, this will be a big hit for all your guests in the warmer months.
Let me know in the comments below how you like this recipe!
Follow Ooh Ahh Yum on Instagram! @oohahhyum