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Ricotta Tart With Lemon Poppy Crust

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Yay!! It is almost Springtime – flowers popping up, birds singing, warmer days!! This is a delightful spring time tart that is not too sweet, yet very subtle in flavor. It has a wonderful creamy textured filling that is much lighter than a cheesecake. We think the bonus to this tart is its lovely crust – and a higher crust to filling ratio (which is a good thing in this case) – This tart is a wonderful and elegant way to end an evening. Make it. You will not be sorry.

 

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Ricotta Tart With Lemon Poppy Crust

 

Ingredients

 

For The Tart Dough/Crust –

 

1 1/2 cups all-purpose flour

1/2 cup blanched sliced almonds

1/3 cup powdered sugar

Grated zest of 1 lemon

Pinch of kosher salt

1/2 cup stick unsalted butter, cold and cubed

1 large egg, lightly beaten

1 tablespoon poppy seeds

 

For The Filling

 

1/4 cup mascarpone

1/4 cup granulated sugar

1/8 teaspoon cinnamon

1 3/4 cups ricotta

1 large egg PLUS 1 large egg white

1 teaspoon good strong honey, more for drizzling (optional)

1/8 teaspoon kosher salt

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Directions

 

Make the tart shell: Put 1/4 cup of the flour and the almonds in a food processor with the blade attachment. Process until the almonds are finely ground, about 1 minute. Add remaining 1 1/4 cups flour, the sugar, the lemon zest and the salt. pulse to combine.

Add the butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.

When you are ready to bake the tart, roll the dough out between 2 sheets of plastic to a 3/8-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes.

Heat oven to 325 degrees F. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then carefully remove the foil and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.

While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top – the crust can still be hot when you add the filling.

Bake fart for 20 to 30 minutes, or until filling is just set in the center (and a little wobbly is A-OK). Let cool at room temperature on a wire rack. If you like, drizzle with honey and arrange fruit on top just before serving. Dust with powdered sugar .Tart is best served the same day as baking.

** As fruit we used awesome canned black cherries.

** Crust can be baked 1 day ahead and stored at room temperature.

 

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