Lemon-Ricotta Tart

Instructions

1. Preheat your oven to 350°F (175°C). This will ensure it’s at the right temperature when the tart is ready to be baked.
2. In a large mixing bowl, combine the flour, sugar, and salt.
3. Add the chilled butter cubes, and using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. This process helps create a flaky crust.
4. Add the beaten egg and vanilla extract to the flour mixture. Mix until the dough begins to come together. Form it into a ball.
5. Lightly flour a clean surface and roll out the dough into a circle about 11 inches in diameter. Carefully place this into your tart pan, pressing into the edges. Trim any excess dough hanging over the edges.
6. For the filling, in a separate bowl, whisk together the ricotta cheese, sugar, flour, lemon zest, lemon juice, eggs, and vanilla extract until smooth and well combined.
7. Pour the filling into the prepared crust, spreading it evenly with a spatula.
8. Bake in the preheated oven for 40-50 minutes, or until the filling is set and the top is lightly golden brown. Check halfway through; if the crust is browning too quickly, cover the edges with foil.
9. Allow the tart to cool on a wire rack for at least 10 minutes. This step ensures the filling sets properly.
10. Dust with powdered sugar before serving for an extra touch of sweetness, if desired.