How to prepare ricotta lemon tart
Step 1
Start by preparing the dough: gather egg yolks, flour and sugar in a bowl1.
step 2
Add the grated lemon peel2.
step 3
Add the soft butter3.
Step 4
Mix everything well with a spatula until a sandy mass is formed4.
Step 5
Continue working the mixture on a lightly floured work surface until you get a smooth, compact and elastic dough. Wrap it in a sheet of cling film5 and leave to rest in the fridge for at least 30 minutes.
Step 6
In the meantime, prepare the filling: put the sugar and grated lemon peel in a bowl6, then let it rest for 5 minutes.
Step 7
Add the ricotta, which has been well drained of whey7.
Step 8
Mix everything with a spatula and then add an egg8.
Step 9
Pour in the lemon juice9and stir until a smooth cream is formed.
Step 10
After the resting time, roll out the dough with a rolling pin into a thin layer and fill it into a 20 cm diameter cake tin that has been previously buttered. Cut off the excess dough from the edges with a knife10.
Step 11
Prick the dough base with the tines of a fork11.
Step 12
Distribute the filling12.
Step 13
Smooth the surface well with a spatula13.
Step 14
Roll out the remaining shortcrust pastry, cut into strips and arrange on the tart (14) as desired.
Step 15
Remove excess dough from the edges15and bake in a preheated static oven at 180 °C for 30 minutes.
Step 16
After baking, allow the tart to cool completely, then carefully turn it out of the tin and place it on a serving plate.16.
Step 17
Cut into slices and enjoy the fresh and fragrant ricotta lemon cake17.
Advice
If you want, you can flavor the pastry with spices such as ground cinnamon or vanilla seeds; if you prefer a lighter variant, you can omit the butter and prepare a shortcrust pastry with oil or yogurt, while for a rustic and genuine tart, opt for a wholemeal shortcrust pastry.
In case some of your guests suffer from gluten intolerance or allergy, you can prepare a gluten-free version using rice flour: in this case, remember to let the dish rest in the fridge for at least a couple of hours so that it is easily moldable. and it does not crumble at the time of writing.
storage
The ricotta lemon tart will keep in the fridge, well sealed in an airtight container, for a maximum of 3 days
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