Description
A rustic Italian tart with a flaky crust and creamy, lightly sweet ricotta filling, scented with lemon zest and vanilla. Perfect for dessert, brunch, or a cozy afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter, cold and cubed
- 2 large eggs
- 1 3/4 cups ricotta cheese
- 1 teaspoon vanilla extract
- Zest from 1 lemon
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan and set it aside.
- In a bowl, combine flour and sugar. Cut in the butter until the mixture resembles coarse crumbs. Add one egg and mix until dough forms.
- Press two-thirds of the dough into the bottom and sides of the tart pan. Roll out the remaining dough and cut into strips for the lattice top.
- In another bowl, mix ricotta, the second egg, vanilla, lemon zest, and remaining sugar until smooth. Pour into crust and spread evenly.
- Arrange the dough strips on top in a crisscross lattice pattern.
- Bake for 35–40 minutes, or until the crust is golden and filling is set.
- Cool completely, then dust with powdered sugar before serving.
Notes
- Chill the dough for easier handling and a flakier crust.
- Strain ricotta if watery to avoid soggy texture.
- For added flair, swirl in a bit of jam or top with fresh berries.
- Let the tart cool fully before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 100mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 90mg
Keywords: ricotta tart, Italian crostata, ricotta dessert, lemon ricotta tart, rustic Italian baking