Ricotta Lime Tart Recipe

Introduction

This Ricotta Lime Tart is a refreshing and creamy dessert with a delicate citrus twist. The tender tart crust pairs perfectly with the light ricotta and lime filling, making it a delightful treat for any occasion.

Ingredients

• Tart crust:
• 2 cups (240 grams) all purpose flour
• 1/4 cup (50 grams) sugar
• 1/2 cup (113 grams) cold diced butter
• 2 egg yolks
• Grated zest from 1 lime
• ~5 tbsp iced water
• Ricotta lime filling:
• 1 (15 oz / 425 grams) container whole milk ricotta cheese
• 1/2 cup (100 grams) sugar
• 3 whole eggs
• 2 egg whites
• 3/4 cup (90 grams) ground almonds
• Grated zest from 2-3 limes
• Optional:
• Sliced almonds
• Powdered sugar

Instructions

1. Step 1: In a food processor, combine the flour, sugar, cold diced butter, egg yolks, and grated lime zest. Pulse a few times until the mixture resembles fine crumbs.
2. Step 2: Gradually add about 5 tablespoons of iced water, pulsing gently until the dough comes together into a smooth ball.
3. Step 3: Press the dough evenly into the bottom and up the sides of an 11-inch tart pan using your fingers.
4. Step 4: Cover the crust with plastic wrap and chill in the refrigerator for 30 to 40 minutes.
5. Step 5: Preheat your oven to 350°F (175°C).
6. Step 6: In a mixing bowl, beat the ricotta cheese and sugar until just combined.
7. Step 7: Add the whole eggs and egg whites one at a time, beating well after each addition.
8. Step 8: Stir in the ground almonds and lime zest until evenly incorporated.
9. Step 9: Pour the ricotta lime filling into the chilled tart crust.
10. Step 10: Bake in the preheated oven for about 55 minutes or until the top is lightly golden and the filling is set.
11. Step 11: Allow the tart to cool to room temperature before sprinkling with sliced almonds or powdered sugar, if desired, and serving.

Tips & Variations

• For extra crunch, toast the sliced almonds before sprinkling on the tart.
• Substitute ground almonds with ground hazelnuts for a different nutty flavor.
• If you prefer a sweeter tart, increase the sugar in the filling by 1-2 tablespoons.
• Use a food processor to make the crust for quicker mixing, or do it by hand for more control over texture.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. Before serving, allow it to sit at room temperature for about 15 minutes to soften slightly. This tart can also be enjoyed cold straight from the fridge. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta for this tart?

Yes, you can use part-skim ricotta, but whole milk ricotta will give a creamier and richer filling.

How do I prevent the crust from getting soggy?

Chilling the crust before baking helps prevent sogginess. You can also blind bake the crust for 10 minutes before adding the filling for a crisper base.

Ricotta Lime Tart Recipe

Print Recipe

★★★★★

4.7 from 134 reviews

This refreshing Ricotta Lime Tart features a crisp buttery crust filled with a creamy, zesty ricotta lime filling enhanced by ground almonds for a delightful texture. Perfect for spring or summer gatherings, it combines the bright flavor of lime with the richness of ricotta cheese to create a light yet indulgent dessert.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tart Crust

• 2 cups (240 grams) all-purpose flour
• 1/4 cup (50 grams) sugar
• 1/2 cup (113 grams) cold diced butter
• 2 egg yolks
• Grated zest from 1 lime
• ~5 tbsp iced water

Ricotta Lime Filling

• 15 oz (425 grams) whole milk ricotta cheese (Sargento recommended)
• 1/2 cup (100 grams) sugar
• 3 whole eggs
• 2 egg whites
• 3/4 cup (90 grams) ground almonds
• Grated zest from 2-3 limes

Optional

• Sliced almonds for garnish
• Powdered sugar for dusting

Instructions

1. Prepare Tart Crust: In a food processor, combine the all-purpose flour, sugar, cold diced butter, egg yolks, and the grated zest from one lime. Pulse gently several times until the mixture resembles fine crumbs.
2. Form Dough: Gradually add iced water (about 5 tablespoons), alternating with pulses, until the mixture comes together into a smooth dough.
3. Press into Tart Pan: Using your fingers, evenly press the dough onto the bottom and up the sides of an 11-inch tart pan to form the crust.
4. Chill Crust: Cover the tart pan tightly with plastic wrap and refrigerate for 30 to 40 minutes to firm up the dough.
5. Preheat Oven: While the crust chills, preheat your oven to 350°F (175°C).
6. Prepare Ricotta Lime Filling: In a mixing bowl, beat the ricotta cheese and sugar together until just combined and smooth.
7. Add Eggs: Add the whole eggs and egg whites one at a time, beating well after each addition to ensure even incorporation.
8. Mix in Ground Almonds and Lime Zest: Stir in the ground almonds and grated zest from 2-3 limes until fully combined.
9. Fill the Tart Crust: Pour the ricotta lime mixture into the chilled tart crust, spreading evenly.
10. Bake: Place the tart in the preheated oven and bake for approximately 55 minutes, or until the filling is set and the tart is slightly golden on top.
11. Cool and Garnish: Allow the tart to cool at room temperature. Just before serving, sprinkle with sliced almonds or dust lightly with powdered sugar for an elegant finish.

Notes

• Ensure the butter for the crust is cold to achieve a flaky texture.
• Do not overbeat the ricotta filling; mix just until combined to maintain a smooth texture.
• Ground almonds add moisture and flavor but can be substituted with finely ground almond flour if preferred.
• If lime zest is unavailable, lemon zest can make a good alternative but will change the flavor profile slightly.
• Use a tart pan with a removable bottom for easier serving.
• Tart can be stored covered in the refrigerator for up to 3 days.

Keywords: ricotta lime tart, lime dessert, ricotta cheese tart, baking recipe, Italian dessert, almond tart crust, citrus tart