italian lemon ricotta tarte

lemon ricotta tarte

especially in summer fresh desserts are amazing. this tarte isn’t really on the light side, but due to the lemon it get’s a fresh, fruity aroma and you don’t notice what heavy cake you’re eating 😉 if in winter you’re longing for summer, sun & beach, you maybe can bridge the time until then with this tarte. instead of lemon juice you can also use orange juice, whatever you feel like.

ingredients (tartef orm ca. 26 cm)


  • 125 g butter, in pieces
  • 90 g granulated sugar
  • 1 egg
  • 250 g flour + some for the work top
  • pulses for blind baking


  • grated peel of an organic lemon
  • 4 tbsp fresh lemon juice
  • 2 eggs
  • 350 g ricotta
  • 50 g granulated sugar


  • 1 handfull pine nuts
  • icing sugar

for the dough mix butter and sugar in a kitchen aid, add egg and flour and quickly knead into an even dough. i usually start off with the machine, but when the dough gets crumbly i knead with my hands. form dough into a ball, flatten and in cling foil put in fridge for 45 minutes.

pre-heat oven to 180°.

roll dough out on a work top covered lightly with flour. place in tarte form, cut off overlapping dough.

blind baking crust to blind bake place a baking sheet on the dough, weigh down with pulses and put in fridge for 20 min. bake on middle rack for 10 min. remove pulses and baking sheet, bake for another 5 to 10 minutes until golden yellow. take out of oven and let cool down.

for the filling mix all ingredients well and spread on cooled down base.

italien ricotta tartebake the tarte on middle rack for about 20 minutes, until filling is firm. let cool down and remove from form.

roast pine nuts in a pan without any grease/oil until golden brown. sprinkle on tarte and serve sprinkled with icing sugar.

3 thoughts on “italian lemon ricotta tarte

  1. Pingback: upside down fig tarte | surfing the kitchen – english

  2. Pingback: banoffee | surfing the kitchen – english

  3. Pingback: chocolate raspberry tarte | surfing the kitchen – english

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