Lemon-Ricotta Tart – a delicious recipe with vanilla wafers, unsalted butter, ricotta cheese, cream cheese, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F.
2
In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups).
3
Add butter, and pulse until crumbs are evenly moistened.
4
Transfer crumb mixture to a 9-inch tart pan with a removable bottom.
5
Press firmly into the bottom and up the sides.
6
Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes.
7
Remove from oven.
8
In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth.
9
Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes.
10
Cool completely on a wire rack.
11
Just before serving, dust top of tart with confectioners sugar, if desired.
5779
kcal
Calories
47
g
Fat
257
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 72 vanilla wafers (from a 12-ounce box), 6 tablespoons (3/4 stick) unsalted butter, melted, 2 cups ricotta cheese, 4 ounces cream cheese, softened, and more.
Yes, Lemon-Ricotta Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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