Lemon Ricotta Tart

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READY IN: 1hr
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

Directions

  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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