Lemon Ricotta Tart

Instructions

1. Step 1

   Preheat the oven to 180°C. Set the tart pan aside on a stable work surface.

   Cookware: tart pan

2. Step 2

   Pulse the flour, 4 tbsp (50 gr) sugar, and salt in the food processor. Add the butter and pulse to coarse crumbs, then add 1 egg and pulse just until the dough clumps together.

   Ingredients used: 180.0 gr All-Purpose Flour, 1.0 piece Egg, 50.0 gr Granulated Sugar, 1.0 gr Salt, 113.0 gr Unsalted Butter

   Cookware: food processor

3. Step 3

   Flatten the dough into a disk, wrap it, and refrigerate until firm.

   Timer: 30 min (fixed)

   Cookware: plastic wrap

4. Step 4

   Roll the dough into a circle and fit it across the bottom and sides of the tart pan. Trim the edge, prick the base with a fork, and refrigerate until firm.

   Timer: 15 min (fixed)

   Cookware: rolling pin, tart pan

5. Step 5

   Line the chilled shell with parchment paper and fill it with pie weights. Bake at 180°C for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: parchment paper, pie weights, tart pan

6. Step 6

   Carefully remove the parchment and weights. Bake the uncovered shell at 180°C until lightly golden, then reduce the oven to 170°C.

   Timer: 8 min (fixed)

   Cookware: parchment paper, pie weights, tart pan

7. Step 7

   Finely grate the zest from the lemons and squeeze their juice. Whisk the ricotta with the remaining ½ cup (100 gr) sugar and cornstarch, then whisk in the remaining 2 eggs, lemon zest and juice, and vanilla until evenly combined.

   Ingredients used: 16.0 gr Cornstarch, 2.0 piece Egg, 100.0 gr Granulated Sugar, 2.0 piece Lemon, 500.0 gr Ricotta Cheese, 5.0 ml Vanilla Extract

   Cookware: citrus juicer, Fine grater, mixing bowl, whisk

8. Step 8

   Pour the filling into the warm shell. Bake at 170°C until the edges are set and the center still has a slight wobble.

   Timer: 40 min (fixed)

   Cookware: tart pan

9. Step 9

   Cool the tart completely in its pan on a wire rack, then remove the outer ring and serve.

   Timer: 90 min (fixed)

   Cookware: tart pan, wire rack