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
- Cream together the butter, sugar, and lemon zest until pale. Incorporate eggs one at a time, beating well after each addition.
- Sift together flour, cornstarch, salt, and baking powder, then fold into the wet ingredients until well combined.
- 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
- Spread dulce de leche over the bottom of the prepared tart shell.
- Blend ricotta, heavy cream, lemon zest, vanilla extract, sugar, and eggs until smooth. Pour over the dulce de leche layer.
- Roll out the remaining dough, cut into strips, and arrange over the filling in a lattice pattern.
- Bake at 170°C (338°F) for 1 hour. Allow to cool completely before unmolding.
- 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.
