Dive into the world of exquisite baking with this Supreme Ricotta Tart recipe, a masterpiece of culinary art that combines a tender, buttery crust with a rich, creamy filling. Standing impressively high, thanks to a specially chosen mold, this tart not only tastes divine but also presents beautifully on a rotating pedestal, making it a showstopper at any table. The combination of smooth ricotta, a hint of lemon zest, and the softness of cream cheese creates a filling that’s both luxurious and comforting, enveloped in a crust that’s perfectly crisp and flavorful.
Why You’ll Love This: This recipe elevates the classic ricotta tart to new heights, both literally and figuratively. The meticulous balance of ingredients ensures a tart that’s satisfyingly rich yet not overly heavy, with the lemon zest adding a fresh, aromatic lift that cuts through the richness. It’s a perfect example of how simple ingredients, when combined with care and precision, can create something truly magnificent.
Perfect Occasion: This Supreme Ricotta Tart is ideal for special occasions, be it a festive gathering, an elegant afternoon tea, or as a sophisticated dessert for a dinner party. Its impressive height and presentation make it a centerpiece dessert, guaranteed to draw admiration and delight from your guests.
Decoration Tips: A dusting of powdered sugar just before serving adds a touch of elegance and sweetness. For an added flourish, garnish with fresh berries, mint leaves, or lemon zest curls. When presenting, use a cake stand or a pedestal to elevate the tart, making it even more of a visual spectacle.
For the Crust:
- 250g soft butter
- 200g sugar
- Zest of 1 lemon
- 2 eggs
- 400g fine cake flour
- 100g cornstarch
- 1 tablespoon baking powder
- A pinch of salt
For the Filling:
- 1.2kg ricotta cheese
- 150g cream cheese
- 4 large eggs
- 50cc heavy cream
- Zest of ½ a lemon
- 300g sugar
- Crust Preparation: Cream together the butter, sugar, and lemon zest until pale. Beat in eggs one at a time. Sift in the flour, cornstarch, baking powder, and salt, folding gently to combine into a dough. Chill for at least 2 hours.
- Rolling Out: Divide the dough, with one piece slightly larger for the base. Roll out on a floured surface or between parchment paper to fit an 18x5cm tart pan. Press into the pan, prick the base with a fork, and set aside the rolled-out top.
- Filling: Blend all filling ingredients until smooth. Pour into the prepared crust, cover with the top layer of dough, and seal edges with a fork. Prick the top to allow steam to escape.
- Baking: Preheat the oven to 160°C (320°F) and bake for 70 minutes or until set.
- Cooling: Allow to cool to room temperature before serving, enhancing the flavors and texture.
Enjoy this Supreme Ricotta Tart, a dessert that promises not just a treat for the taste buds but a feast for the eyes, perfect for those moments when you want to indulge in something truly special.