lemon ricotta tart

Lemon Ricotta Tart


Lemon Ricotta Tart

Recipe by Donna


Prep time


Cooking time



A light and tasty tart with ricotta and raspberry.


  • 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

  • Filling
  • 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.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • 339,840
  • 478,445,820

VIP Membership


My recipes can now be read by Google Assistant.

You need to have an account here:https://rezepthos.com

Link your account to your google home and then all you need to say is “ask recipe chef”