Crostata di ricotta al limone

Last weekend I was asked to bring a dessert to a party and I opted for a ricotta cheese tart flavored with some lemon.

I made it up on the fly starting from a pasta frolla (the Italian version of short pastry) and the ingredients I had on hand for the filling.

It must have turned out good, because it disappeared in 15 minutes flat.



  • 1 yolk
  • 10 oz flour
  • 5 oz. butter
  • 3.5 oz. sugar
  • 1 pinch salt
  • Filling

  • 8 oz. ricotta
  • 1 egg white
  • 2 tbsp sugar
  • peel of 1 lemon
  • 2 tbsp lemon marmalade



  1. Prepare the crust by mixing all the ingredient until they come together. If the mixture is too dry, add a couple of spoon of cold water.
  2. Wrap in plastic and place in the fridge to cool down.
  3. Filling

  4. Beat the ricotta and sugar until fluffy and flavor with the lemon peel.
  5. Beat the egg white to stiff picks and incorporate it to the ricotta mixture.
  6. Assembly

  7. Roll out 2/3 of the dough, place it in a tart pan and top it with an even layer of lemon marmalade.
  8. Top with the ricotta mixture.
  9. Use the leftover dough to decorate the top.
  10. Bake at 375F for 45 minutes or until the filling is golden brown.


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