by Karin Calloway
Combine a lemon-scented, slightly sweet and buttery crust with an airy ricotta filling and you’ve got one delicious dessert. The crust in this Ricotta Tart comes together easily in your Viking food processor and the filling ingredients are simply whisked together in a bowl.
The tart can be made ahead and served chilled, or can be served at room temperature. Serve the tart plain, or dollop each serving with a sweetened berry topping by combining sliced strawberries, blueberries and raspberries with a little sugar.
For the crust:
For the tart: Preheat oven to 350 degrees. Combine the filling ingredients in a medium bowl and set aside.
Roll out the dough between two pieces of plastic wrap into a 12-inch disc. Remove one piece of the plastic wrap and place the dough in a 10-inch tart pan with a removable bottom. Remove the other piece of plastic wrap and fit dough into crust. Trim the crust and fill with the ricotta mixture. Bake for 45 minutes. Remove from the oven and cool in the pan. Serve immediately or refrigerate.
Makes 8 servings.
Flavors of Sicily
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