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Creamy Lime Ricotta Tart in a Gingersnap Crust

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Serves twelve.

Yields one 9-1/2-inch tart.

  • by from Fine Cooking
    Issue 68

  • 15-oz. container whole-milk ricotta (about 1-1/2 cups)
  • 3 oz. cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 2 Tbs. unbleached all-purpose flour
  • 1/4 tsp. table salt
  • 3 large egg yolks
  • 1 Tbs. finely grated lime zest
  • 1 Tbs. lime juice
  • 1 Press-In Cookie Crust, baked and cooled (I like gingersnaps for this tart)
  • Strips of lime zest, for garnish (optional)

Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, combine the ricotta and cream cheese. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 minutes. Add the sugar, flour, and salt and continue beating until well blended, about 1 min. Add the egg yolks, lime zest, and lime juice. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.

Bake the tart until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes. Let cool completely on a rack. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve garnished with strips of lime zest, if you like.

Photo: Scott Phillips

I just went to make the recipe and realized when I got to the part about combining ricotta with cream cheese that ricotta cheese was not listed in the ingredients. I got the recipe from the 2011 Holiday Baking issue. Yes it says ricotta in the title but when you are putting your shopping list together you read the ingredient list. Not happy, this is for Christmas Day dinner.

I love to cook and having an easy and wonderful dessert in your back pocket is key! This recipe was so easy and absolutely delicious! I would make it again and again! I would agree with the cheesecake comment, but it's a great blend of ricotta pie and cheesecake. Only thing I may add next time is fresh whip cream on top :)

Easy and quick, and a big hit at dinner. I used artisan ricotta and cream cheese, but next time I'll work on reducing the fat content. Setting the snaps in a springform pan was a bit of a pain, so I'll try a pie plate next time. Definitely will make again!

The gingersnap crust is stellar, but the tart part is not. My expectations were that it would be creamy, but it was more cheesecake-like in texture - dry and not very lemony. Though friends who liked cheesecake were complimentary, I won't make again

I have make this about 6 times and everyone loves it. It is not too sweet. I added about two to three tbs of greated lime zest, and a bit more juice. You have to adjust the taste to your liking. But everyone I make this for loves it overy regular cheesecake.

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