lemon ricotta tart

Lemon Ricotta Tart

Lemon Ricotta Tart

Lemon Ricotta Tart

A light and tasty tart with ricotta and raspberry.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Desserts
Servings 12 servings
Calories 300 kcal


  • 2 cups plain flour
  • 1/4 cup caster sugar
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 tsp lemon zest
  • 125 grams butter chopped
  • 1 egg


  • 1/2 cup frozen raspberries
  • 2 eggs
  • 1/3 cup caster sugar
  • 2 tsp lemon zest
  • 250 grams fresh ricotta
  • 1/2 cup thickened cream
  • 2 Tbsp plain flour
  • 1 Tbsp icing sugar


  • Combine flour, baking powder and cinnamon in a food processor. Add zest and butter and process until finely chopped. Add egg and 1 tbsp cold water and pulse until dough comes together in a ball. add a little more water, if necessary.
  • Transfer dough to a lightly floured surface and knead lightly smooth. Roll our until large enough to line a 12 x 34 cm fluted tart tin with removable base. Press into tin and trim edges. Chill.
  • Preheat oven to 180 C or 160C fan forced
  • For the filling, in a bowl beat eggs, sugar and zest together with a hand mixer and beat until thick and pale. Add ricotta, cream and flour and beat until smooth.
  • Place tray onto a baking tray. Scatter frozen raspberries over pastry base. Pour over ricotta mixture, and bake for 1 hour or until pale golden and set. Cool for 30 minutes. ?Remove from tin, dust with icing sugar, cut and serve.

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