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 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-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.
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
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