Ricotta Tart Recipe

How to Make Ricotta Tart

1. **Make the Custard Filling:**
2. In a saucepan, whisk together 2 large eggs and 1/4 cup (50g) granulated sugar until light and fluffy.
3. Gradually whisk in 1/4 cup (30g) all-purpose flour until smooth.
4. Gradually whisk in 1 1/2 cups (355ml) whole milk until completely incorporated.
5. Cook over medium heat, whisking constantly, for 6-8 minutes, or until the custard thickens enough to coat the back of a spoon.
6. Pour the custard into a bowl, cover the surface with a piece of buttered wax paper to prevent a skin from forming, and let cool completely.
7. **Prepare the Ricotta Filling:**
8. In a large bowl, beat together 15 ounces (425g) ricotta cheese, 1/4 cup (50g) granulated sugar, and 1 large egg yolk until completely smooth and creamy.
9. Stir in 1 tablespoon finely grated lemon zest.
10. Gently fold in the cooled custard until well combined. Set aside.
11. **Make the Dough:**
12. In a food processor, combine 2 1/2 cups (300g) all-purpose flour and 1/4 cup (30g) cornstarch.
13. Add 1/2 teaspoon salt, 1/2 cup (113g) cold unsalted butter, cut into cubes, and 1/4 cup (60ml) ice water. Pulse until the dough just comes together.
14. Turn the dough out onto a lightly floured surface and knead gently for a few seconds until smooth. Divide the dough in half.
15. Wrap one half of the dough securely in plastic wrap and freeze for later use.
16. Lightly grease an 11-inch tart pan with a removable bottom.
17. On a lightly floured surface, roll out half of the dough into a circle large enough to line the tart pan.
18. Carefully transfer the dough to the tart pan, pressing it gently into the bottom and up the sides.
19. Pour the ricotta filling into the prepared tart shell, spreading it evenly.
20. Bake in a preheated 375°F (190°C) oven for 45-50 minutes, or until the crust is golden brown and the filling is set. A knife inserted near the center should come out clean.
21. Let the tart cool completely on a wire rack before removing the sides of the pan.
22. Cut into wedges and serve. Enjoy!