Lemon Ricotta Tart with Dulce de Leche: A Spectacular Combination

Indulge in the exquisite harmony of flavors with this Lemon Ricotta Tart, layered over a decadent dulce de leche base. The tart combines the creamy texture of ricotta with the tangy zest of lemon, all encased in a buttery, shortcrust pastry. This dessert is a beautiful blend of sweetness and citrus, promising a delightfully refreshing finish with every bite.

Why You’ll Love This:
The smooth, rich dulce de leche complements the light and airy ricotta filling, while the lemon zest adds a bright, aromatic touch. This tart is not only a feast for the taste buds but also a visual treat, making it a perfect centerpiece for any gathering. It’s a testament to how simple ingredients can create an incredibly sophisticated dessert.

Perfect Occasion:
Ideal for special occasions, holiday celebrations, or as a luxurious treat for a weekend gathering. It’s a versatile dessert that can adapt to any season, offering a slice of comfort in the winter and a refreshing zest in the summer. Whether you’re looking to impress guests or indulge in a personal treat, this tart is sure to satisfy.

Decoration Tips:
Before serving, dust the tart with powdered sugar for a snow-like effect that enhances its elegance. Garnishing with lemon zest strips or candied lemon slices can add a pop of color and reinforce the lemon flavor. For an extra touch of sophistication, serve each slice with a dollop of whipped cream or a side of fresh berries.

For the Pastry:

  • 250g soft butter
  • 200g sugar
  • Zest of ½ lemon
  • 2 eggs
  • 400g all-purpose flour
  • 100g cornstarch
  • 1 tablespoon baking powder
  • A pinch of salt
  1. Cream together the butter, sugar, and lemon zest until pale. Incorporate eggs one at a time, beating well after each addition.
  2. Sift together flour, cornstarch, salt, and baking powder, then fold into the wet ingredients until well combined.
  3. Form the dough into a disk, wrap in plastic wrap, and chill for at least 2 hours.

For the Filling:

  • 300g dulce de leche (for the base)
  • 500g ricotta
  • 100ml heavy cream
  • Zest of ½ lemon
  • 1 tablespoon vanilla extract
  • 70g sugar
  • 2 eggs
  1. Spread dulce de leche over the bottom of the prepared tart shell.
  2. Blend ricotta, heavy cream, lemon zest, vanilla extract, sugar, and eggs until smooth. Pour over the dulce de leche layer.
  3. Roll out the remaining dough, cut into strips, and arrange over the filling in a lattice pattern.
  4. Bake at 170°C (338°F) for 1 hour. Allow to cool completely before unmolding.
  5. Dust with powdered sugar before serving.

Enjoy this Lemon Ricotta Tart with Dulce de Leche, a dessert that beautifully marries the zestiness of lemon with the sweetness of caramel, all wrapped in a flaky, buttery pastry. It’s a treat that’s as delightful to eat as it is to present.

content team

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