Raspberry And Ricotta Tart – a delicious recipe with butter, shortbread cookies, butter, ricotta, mascarpone, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Butter a 20 centimeter rectangular pan and then line the bottom with parchment paper.
2
Pulse the cookies in a food processor. Add the melted butter and pulse again until well-combined. Pour the crumb mixture into your pan and press it down with the back of a spoon or the palm of your hand. Refrigerate for 30 minutes so the crust sets.
3
Preheat the oven to 320F.
4
Whisk the ricotta, mascarpone, and sugar until smooth. Add the eggs one by one. Add the lemon zest. Spread the raspberries over the shortbread crust and then gently pour the ricotta/mascarpone mixture over the fruit.
5
Bake for 40 minutes or until the tart filling is set. Let cool and sprinkle with powdered sugar.
471
kcal
Calories
33
g
Fat
29
g
Carbs
17
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 10 ingredients. The key ingredients include: butter for the cake pan, 9/16 pound shortbread cookies, 6 1/3 tablespoons melted butter, 1 cup ricotta, 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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