Embark on a delightful baking journey with this Exquisite Ricotta and Cream Cheese Tart, featuring a tender and flaky crust infused with lemon zest. The filling, a creamy blend of ricotta, cream cheese, and subtle lemon flavors, is smooth and rich, making each slice a luxurious treat. This tart is not only visually appealing but also offers a refreshing twist on traditional cheese-based desserts.
Why You’ll Love This: This tart is a perfect blend of textures and flavors. The crust is light and buttery, providing a nice contrast to the creamy and dense filling. The lemon zest in both the crust and the filling adds a bright, citrusy note that cuts through the richness, offering a balanced and refreshing flavor profile. It’s a sophisticated dessert that’s sure to impress at any gathering.
Perfect Occasion: Ideal for special occasions such as dinner parties, holiday gatherings, or as a refined weekend dessert. It’s also wonderful for a high tea or as a celebratory treat during festive seasons. This tart serves beautifully as a centerpiece dessert and is perfect for anyone looking to offer something a bit special and out of the ordinary.
Decoration Tips: Garnish this tart with a homemade lemon glaze and a scattering of fresh lemon zest right before serving. If you’re feeling extra creative, top it with thin lemon slices or candied lemon peels for an added visual appeal. A few mint leaves can also add a touch of color and freshness. For a final flourish, serve each slice with a dollop of whipped cream or a side of vanilla ice cream.
Ingredients for the Crust:
- 125g soft butter
- 100g sugar
- Zest of 1 lemon
- 1 egg
- 100g all-purpose flour
- 50g cornstarch
- A pinch of salt
Ingredients for the Filling:
- 600g whole ricotta
- 75g cream cheese
- 3 eggs
- 1 tsp vanilla extract
- Zest of ½ lemon
- 100g sugar
Lemon Glaze (optional):
- 50g powdered sugar
- 1-2 tbsp lemon juice
Instructions:
- Prepare the Crust: In a bowl, cream together butter, sugar, and lemon zest until light and fluffy. Beat in the egg. Sift in flour, cornstarch, and salt, and gently fold to combine into a dough. Wrap in plastic wrap and refrigerate for at least 2 hours.
- Preheat and Prep: Preheat the oven to 170°C (340°F). Roll out the dough on a floured surface and line an 18 cm diameter, 12 cm high tart pan, forming a thick edge.
- Mix the Filling: Combine ricotta, cream cheese, eggs, vanilla, lemon zest, and sugar in a bowl and blend until smooth.
- Assemble and Bake: Pour the filling into the crust, fold the edges inward, and bake for 50 minutes. Allow to cool, then chill in the refrigerator.
- Decorate: Once cooled, decorate with lemon glaze and optional marmalade.
Enjoy this delightful Ricotta and Cream Cheese Tart, a perfect marriage of creamy filling and citrusy notes, wrapped in a delicate, flaky crust!
