Raspberry And Ricotta Tart – a delicious recipe with flour, +, lemon, butter, ricotta, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place flour, 2 tbsp sugar, lemon zest and butter in a food processor. Pulse until mixture resembles breadcrumbs.
2
With motor running, gradually add enough iced water (about 1 tbsp) so mixture forms a ball. Turn out on to a lightly floured surface and bring dough together. Wrap in plastic wrap and chill for 30 mins.
3
Preheat oven to 350u00b0F. Lightly grease a 9 inch tart pan.
4
Place dough on a lightly floured surface and roll out to 1/8 inch thick. Ease into prepared pan and trim edges. Chill for 20 mins. Line with parchment paper and pie weights. Blind-bake for 15 mins. Remove paper and weights and bake for 10 mins.
5
Meanwhile, beat ricotta, cream, 1/4 cup sugar, eggs and vanilla extract together until smooth. Pour into tart crust and bake for 30 mins, or until just set. Refrigerate until cold.
6
Arrange raspberries over tart to serve.
574
kcal
Calories
38
g
Fat
41
g
Carbs
19
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 9 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/4 cup + 2 tbsp sugar, 1 None lemon, finely grated zest, 1/3 cup butter, diced, and more.
Yes, Raspberry And 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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