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Exquisite Ricotta and Cream Cheese Tart

A creamy and light tart made with ricotta and cream cheese, infused with fresh lemon for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the tart crust
  • 1 pre-made pie crust (store-bought or homemade)
For the filling
  • 1 cup ricotta cheese
  • 1 cup cream cheese, softened Make sure the cream cheese is softened for a smoother texture.
  • 1/2 cup powdered sugar
  • 2 large eggs
  • 1 Zest of 1 lemon Use fresh zest for the best flavor.
  • 1/4 cup fresh lemon juice Always use fresh lemon juice.
  • 1 teaspoon vanilla extract Can substitute with almond extract for a variation.
  • a pinch of salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. If using a homemade pie crust, prepare it according to your recipe and place it in a tart pan. If using a pre-made crust, simply fit it into the pan.
  3. In a large bowl, beat the ricotta cheese and cream cheese together until smooth and creamy.
Mixing the Filling
  1. Add the powdered sugar and mix until fully combined.
  2. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
  3. Stir in the lemon zest, lemon juice, vanilla extract, and a pinch of salt. Mix until well combined.
Baking
  1. Pour the filling mixture into the prepared pie crust.
  2. Bake in the preheated oven for about 30-35 minutes, or until the filling is set and lightly golden on top.
  3. Allow the tart to cool at room temperature, then refrigerate for at least 2 hours before serving.

Notes

Serve this tart chilled for the best flavor. You can enjoy it plain or top it with fresh berries, a dollop of whipped cream, or a sprinkle of extra lemon zest for added flair. Store any leftover tart in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.