Lemon Ricotta Panna Cotta Tart

Servings

8-10 servings

Ingredients

For the Pastry Crust:

• 2 1/4 cups all-purpose flour
• 1 tsp salt
• 1 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice-cold water

For the Lemon Ricotta Filling:

• 1 1/2 cups whole milk ricotta cheese
• 1/2 cup granulated sugar
• 2 large egg yolks
• 2 tbsp freshly squeezed lemon juice
• 1 tsp vanilla extract
• 1/4 cup confectioners' sugar

Instructions

Make the Pastry Crust:

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and salt.
3. Add cold butter and use a pastry blender or your fingertips to work it into the flour until mixture resembles coarse crumbs.
4. Gradually add ice-cold water, stirring with a fork until dough comes together in a ball.
5. Turn dough out onto a lightly floured surface and knead a few times until smooth.
6. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

Make the Lemon Ricotta Filling:

1. In a medium bowl, whisk together ricotta cheese, granulated sugar, egg yolks, lemon juice, and vanilla extract.
2. Stir in confectioners' sugar until well combined.

Assemble the Tart:

1. On a lightly floured surface, roll out chilled pastry dough to a thickness of about 1/8 inch (3 mm).
2. Transfer dough to a 9-inch (23 cm) tart pan with a removable bottom.
3. Trim excess dough from edges and prick the bottom of the crust with a fork to prevent it from bubbling during baking.

Bake the Pastry Crust:

1. Line crust with parchment paper and fill with pie weights or dried beans.
2. Bake for 20 minutes, then remove parchment paper and pie weights or beans.
3. Continue baking for an additional 10-12 minutes, or until crust is golden brown.

Fill and Chill the Tart:

1. Pour lemon ricotta filling into baked tart shell.
2. Smooth top with a spatula and refrigerate for at least 4 hours or overnight to allow filling to set.

Serve

Remove tart from refrigerator about 30 minutes before serving. Dust with confectioners' sugar just before serving.