This Lemon Ricotta Tart with Raspberry Filling is a delicate and flavorful dessert. The soft and fluffy base, enriched with lemon zest, perfectly complements the creamy ricotta and tart raspberry filling. It’s a refreshing and sophisticated dessert that combines the tanginess of lemons and the sweetness of raspberries.
Why You’ll Love It:
- Refreshing Flavors: The lemon and raspberry combination is both refreshing and indulgent.
- Versatile for Any Occasion: Perfect for a fancy dinner party or a casual family gathering.
- Textural Delight: The soft base and creamy filling offer a delightful contrast in textures.
- Home-Baked Elegance: Impress your guests or family with this homemade tart that looks and tastes like it came from a professional bakery.
Ingredients:
- Dough: 500g flour, 100ml warm milk, 2 eggs, 150g sugar, 14g yeast, zest of 1 lemon, a pinch of salt.
- Filling: 500g ricotta, 2 eggs, 100g sugar, zest of 2 lemons, raspberries.
Instructions:
- Dough Preparation: Mix 200g flour, a tablespoon of sugar, yeast, and warm milk. Stir and let it rise for 20 minutes. Then add eggs, lemon zest, salt, and the remaining flour. Knead for 10 minutes until the dough is compact. Let it rise in a warm place for 2 hours covered with a cloth.
- Forming the Tart: Divide the dough into 2 or 3 portions, depending on the size of your mold. Roll each portion into a 30×30 cm square. Place in the mold, leaving corners outside.
- Adding Filling: Spread ricotta, lemon zest, and raspberries over the dough. Fold the corners towards the center, forming a large square. Let it rise for another 15 minutes.
- Baking: Brush with milk and sprinkle with almond flakes. Bake at 180°C for 40 minutes.
Enjoy your homemade Lemon Ricotta Tart with Raspberry Filling, a delightful treat that’s sure to impress!
