Lemon Ricotta Tart

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Recipe by dojemi

For a different crust variation, substitute the same amount of gingersnaps for the vanilla wafers. Recipe courtesy of 'Everyday Food Holiday Baking'.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. In a food processor, pulse vanilla wafers until finely ground, to yield 2 cups.
  3. Transfer to a meduim bowl.
  4. Add melted butter, using your hands to combine.
  5. Press crumb midture into bottom and up sides of a 9-inch tart pan with a removable bottom.
  6. Place pan on a baking sheet.Bake crust until lightly browned, 10-12 minues.
  7. Remove from oven.
  8. In a fod processor, blend ricotta, cream cheese, eggs, sugar, lemon zest, and juice until smooth.
  9. Pour into crust.
  10. Bake until filling is set and browned in spots, 30-35 minutes.
  11. Remove from over.
  12. Cool completely before serving.
  13. Tart is best eated the day it is made.

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