LEMON-RICOTTA TART
Complete any meal with this sweet citrus tart featured in "Everyday Food: Fresh Flavor Fast."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.
- Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.
- In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners' sugar, if desired.
LEMON AND RICOTTA TART
This easy lemon tart is delicious served on its own or with roasted pears.
Provided by Antonio Carluccio
Categories Desserts
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F/Gas 4.
- Roll the pastry out on a lightly floured work surface to a 3mm/⅛in thickness. Use the pastry to line a 25cm/10in pastry case. Cover with a damp cloth while you make the filling.
- In a large bowl, mix the ricotta, mascarpone and candied peel with 100g/3½oz of the sugar and five of the egg yolks until smooth and well combined.
- Whisk the egg whites in another large, clean bowl until fluffy. Whisk in the remaining sugar and continue whisking until stiff peaks form when the whisk is removed.
- Using a large metal spoon, fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.
- Beat the reserved egg yolk in a bowl. Fold in the overhanging pastry and brush with the egg yolk. Bake in the oven for 30 minutes, until the pastry is cooked through and the filling has a slight wobble in the centre.
- Set aside to cool for two hours, then sprinkle with lemon zest.
LEMON RICOTTA CAKE RECIPE BY TASTY
Here's what you need: water, granulated sugar, lemon, unsalted butter, flour, granulated sugar, large eggs, lemon extract, lemon zest, stone ground yellow cornmeal, baking powder, kosher salt, whole milk ricotta cheese, powdered sugar, strawberries, blueberry
Provided by Alix Traeger
Categories Desserts
Time 2h25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Line a baking sheet with parchment paper.
- Make the candied lemons: In a high-walled, wide pan, combine the sugar and water. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
- Add the lemon slices to the pan, making sure they are submerged in the syrup. Reduce the heat to medium-low and simmer until the lemons have softened and have started to caramelize, about 35 minutes.
- Gently transfer the lemon slices to the prepared baking sheet and let cool completely, about 20 minutes. The candied lemons can be made up to 2 days in advance. Store in an airtight container in the refrigerator and bring to room temperature before using. (The syrup can be strained, cooled, and kept in the refrigerator for up to 2 weeks. Try adding it to cocktails and desserts!)
- Make the cake: Arrange a rack in the center of the oven. Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23 cm) nonstick springform pan with 1 tablespoon of butter. Add 3 tablespoons of flour to the greased pan and tilt to coat completely. Turn the pan over and tap out any excess flour. Set aside.
- In a large bowl, beat the remaining butter with an electric hand mixer on high speed until light and fluffy, about 3 minutes. With the mixer running, add the sugar and beat until evenly incorporated, about 3 minutes. Reduce the mixer speed to medium-low and add the eggs, 1 at a time, making sure to fully incorporate each before adding the next. Stir in the lemon extract and 1 teaspoon of lemon zest. Set aside.
- In a medium bowl, whisk together the remaining cup of flour, the cornmeal, baking powder, and salt.
- Add the wet ingredients to the flour mixture and whisk until the batter is smooth, scraping down the sides of the bowl as needed. Add the ricotta and stir just until combined, but do not overmix.
- Set the prepared pan on a baking sheet. Pour the batter into the pan and use a spatula to smooth the top.
- Bake for 45 minutes, or until the sides and top of the cake are golden brown and a toothpick inserted in the center comes out clean.
- Transfer the cake to a wire rack and let cool for at least 45 minutes. Once the cake begins to pull away from the sides of the pan, release the springform. With a wide metal spatula, gently transfer the cooled cake to a cake platter.
- Dust the top of the cake with the powdered sugar. Top with the strawberries, blueberries, and lemon slices and sprinkle with the remaining teaspoon of lemon zest.
- Enjoy!
Nutrition Facts : Calories 440 calories, Carbohydrate 60 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, Sugar 39 grams
LEMON RICOTTA CAKE
This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. -Nanette Slaughter, Sammamish, Washington
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 29
Steps:
- For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, in a large bowl, cream butter until light and fluffy. Add the confectioners' sugar, milk, grated lemon zest, vanilla and salt; beat until smooth., Cut each cake in half horizontally. Place 1 cake layer on a serving plate. Pipe a circle of frosting around edge of cake. Spread a third of the lemon curd inside frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.
Nutrition Facts : Calories 657 calories, Fat 27g fat (16g saturated fat), Cholesterol 172mg cholesterol, Sodium 370mg sodium, Carbohydrate 98g carbohydrate (77g sugars, Fiber 1g fiber), Protein 8g protein.
LEMON RICOTTA CAKE
The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
- Mix cake flour, baking powder, baking soda, and salt into a large bowl.
- Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
- Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 44.2 g, Cholesterol 82.4 mg, Fat 15.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 9.4 g, Sodium 336.3 mg, Sugar 27.2 g
LEMON RICOTTA TART
For a different crust variation, substitute the same amount of gingersnaps for the vanilla wafers. Recipe courtesy of 'Everyday Food Holiday Baking'.
Provided by dojemi
Categories Tarts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- In a food processor, pulse vanilla wafers until finely ground, to yield 2 cups.
- Transfer to a meduim bowl.
- Add melted butter, using your hands to combine.
- Press crumb midture into bottom and up sides of a 9-inch tart pan with a removable bottom.
- Place pan on a baking sheet.Bake crust until lightly browned, 10-12 minues.
- Remove from oven.
- In a fod processor, blend ricotta, cream cheese, eggs, sugar, lemon zest, and juice until smooth.
- Pour into crust.
- Bake until filling is set and browned in spots, 30-35 minutes.
- Remove from over.
- Cool completely before serving.
- Tart is best eated the day it is made.
Nutrition Facts : Calories 236.1, Fat 17.9, SaturatedFat 11, Cholesterol 107.1, Sodium 70.5, Carbohydrate 11, Fiber 0.2, Sugar 8.8, Protein 8.6
LEMON TART
Steps:
- Preheat the oven to 325 degrees. Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes. Place the pre - baked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set. Cool the tart completely on a wire rack. Make the garnish: Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind. Cut a crosswise slice from the center of the lemon and place it in the center of the tart. Slice the remaining lemon and place it in the center of the sections into half and then cut the sections into halfmoons. Arrange the slices around the edge of the tart with the cut sides out. If necessary, rewarm the apricot glaze over low heat or in the microwave. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. Garnish with a few mint leaves.
- Sift together the confectioners' sugar, flour, and salt into a bowl. Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it into 2 pieces. Shape each half into a disc, wrap in plastic wrap, and refrigerate.
ASPARAGUS, LEMON & RICOTTA TART
A sophisticated vegetarian option for dinner guests
Provided by Good Food team
Categories Buffet, Lunch, Main course, Side dish, Supper
Time 1h10m
Number Of Ingredients 9
Steps:
- Roll out the pastry on a lightly floured surface to a circle roughly 35cm in diameter. Use the rolling pin to pick up the pastry, then drape it over a 27cm deep, loose-bottomed tart tin. Press the pastry into the sides, then prick the base with a fork. Cover with cling film, then chill in the fridge for at least 30 mins.
- Heat oven to 200C/fan 180C/gas 6. Unwrap the tart and line with baking parchment and baking beans. Cook on a baking sheet for 10-15 mins, until just starting to firm up. Beat 1 of the eggs. Remove the beans and baking parchment, then lightly brush the tart all over with the beaten egg. Cook for another 5-10 mins until the pastry is golden and crisp all over, then leave to cool.
- Reduce the oven to 180C/fan 160C/ gas 4. Whisk together the remaining eggs, then pour in the cream and lemon zest and whisk until well combined. Season with salt and pour into a large jug. Pour the cream mixture into the tart case, then arrange the asparagus spears on top. Dollop over teaspoonfuls of ricotta and sprinkle with the mint, then carefully slide into the oven. Cook for 25-30 mins until the quiche is set with just the faintest wobble in the middle. Leave to cool at least 10 mins before serving either warm or at room temperature, sprinkled with salt flakes.
Nutrition Facts : Calories 497 calories, Fat 41 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.35 milligram of sodium
LEMON-RICOTTA TART
This cheesecake-like tart has a crust made from ground vanilla wafers rather than the standard graham crackers. The top of the tart might brown irregularly; conceal any spots by dusting the surface lightly with confectioners' sugar (use a fine-mesh sieve).
Yield serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter, and pulse until crumbs are evenly moistened.
- Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.
- In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners' sugar, if desired.
CROSTATA WITH LEMON CUSTARD AND WHIPPED RICOTTA CREAM
Would you like a slice of a delicate and elegant dessert? Let me offer you an Italian-style crostata filled with two layers of heavenly, tender, lemony creams topped with sour-sweet berries. Mmmm the dessert feels so light and airy and delicious. I foresee your desire for another slice. Please do not hesitate and help yourself with more. Decorate with any seasonal berries or fruit of your choice. Serve with tea, coffee, or dessert wine.
Provided by Explore dough
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 8
Number Of Ingredients 18
Steps:
- Combine flour, 1/4 cup plus 1 tablespoon butter, sugar, egg, baking powder, and vanilla extract in a food processor. Blend ingredients until dough starts sticking together and forms one piece.
- Wrap crostata dough in plastic wrap and place in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove dough from the refrigerator. Roll out dough using a lightly floured rolling pin on a work surface, or flatten it directly onto a baking sheet using your fingers, to form crostata shell. Pierce shell with a fork to prevent air bubbles during baking.
- Bake in the preheated oven until sides are golden brown, 15 to 20 minutes.
- Remove crostata from the oven and set aside to cool.
- While crostata cools, pour lemon juice into a heavy saucepan through a sieve and stir in 3 1/2 tablespoons sugar. Heat mixture over medium-low heat until sugar dissolves, about 5 minutes. Remove from heat.
- Beat remaining sugar, eggs, and flour together in a mixing bowl using an electric mixer or a whisk until white and airy in texture.
- Pour warm lemon juice mixture into egg mixture slowly, whisking constantly. Pour custard mixture back into the saucepan.
- Heat custard mixture over medium-high heat, stirring constantly until thick, about 5 minutes. Remove from heat and continue to mix until the uneven texture becomes smooth, about 1 minute. Add butter gradually to custard 1 piece at a time, stirring constantly, until smooth. Let custard cool to room temperature.
- While custard cools, combine ricotta cheese, whipping cream, confectioners' sugar, and lemon zest in a food processor. Blend until mixture is uniform and smooth in texture, 2 to 3 minutes. Transfer ricotta cream to a bowl.
- Place lemon custard and ricotta cream in the refrigerator to cool completely, about 30 minutes.
- Remove custard and cream from the refrigerator. Spread lemon custard evenly on cooled crostata crust. Spread ricotta cream on top of lemon custard. Decorate with raspberries. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 37.8 g, Cholesterol 144.7 mg, Fat 27.2 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 16.4 g, Sodium 101.7 mg, Sugar 16 g
RICOTTA TART WITH LEMON POPPY CRUST
This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio. If you've got excellent, ripe fruit, feel free to lay it on top - berries, figs, poached rhubarb or pears, pineapple, plums - anything sweet and juicy will contrast nicely with the milky ricotta filling. Or just drizzle the tart with good flavorful honey and serve it plain. It's an elegant way to end a meal. If you aren't a poppy seed fan, just leave them out of the crust. Or substitute sesame seeds instead for a similar crunch, if different flavor.
Provided by Melissa Clark
Categories snack, pies and tarts, dessert
Time 2h45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the tart shell: Place 1/4 cup/31 grams of flour and the almonds in a food processor with the blade attachment. Process until almonds are finely ground, about 1 minute. Add remaining 1 1/4 cups/154 grams flour, the sugar, the lemon zest and the salt. Pulse to combine.
- Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
- When ready to bake the tart, roll the dough out between 2 sheets of plastic to a 3/8-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes.
- Heat oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then carefully remove the foil and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
- While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
- Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.). Let cool at room temperature on a wire rack. If you like, drizzle with honey or arrange fruit on top just before serving. Tart is best served the same day as baking.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 25 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 158 milligrams, Sugar 12 grams, TransFat 0 grams
BAKED LEMON & RICOTTA TART WITH STRAWBERRIES
A rich and creamy baked citrus tart, typical of pre-1950s English cuisine before Australian cooking was changed forever by European then Asian migrants. I've posted this recipe which I found in the 2005 October edition of the cooking magazine 'Australian Good Taste' for the 2005 Zaar World Tour. This recipe includes the making of a rich pastry crust. If you have too little time to make the biscuit-pastry crust and use a bought pastry, the preparation time specified below will be reduced to 5-10 minutes. The preparation and cooking times provided do not include resting and cooling times.
Provided by bluemoon downunder
Categories Tarts
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 200ºC, place the flour, butter, sugar and salt in the bowl of the food processor and, using the chopping blade, process until the mixture resembles fine breadcrumbs.
- Add the egg yolks and water and process until the dough starts to come together, turn onto a lightly floured surface and knead lightly until smooth. Shape into a disc and cover with plastic wrap; and place in the fridge for 20 minutes to rest.
- Roll out the pastry on a lightly floured surface to a 3mm-thick disc, and line a lightly greased 25cm-base fluted tart tin, with a removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
- Cover the pastry base with baking powder and fill with pastry weights, rice or dried beans; and bake in the oven for 15 minutes. Remove the paper and weights, rice or dried beans and bake for a further 10-12 minutes or until golden, remove from the oven and reduce the oven temperature to 190ºC.
- Place the ricotta, sugar, egg, extra egg yolks and lemon rind and juice in the bowl of the food processor and, using the chopping blade, process the mixture until it is smooth. Pour it into the pastry case and bake the tart in the oven for 30 minutes or until the filling is just set. Set aside for 30 minutes to cool.
- Dust the tart with icing sugar, cut into wedges and serve with strawberries.
Nutrition Facts : Calories 394.2, Fat 19.4, SaturatedFat 11.2, Cholesterol 193.6, Sodium 198, Carbohydrate 45.1, Fiber 1.6, Sugar 17.8, Protein 10.8
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