i love to bake, and tonight i decided that i would bake a lemon-ricotta tart recipe courtesy of my favorite blog, bleubird. james on bleubird added blueberries to the basic martha stewart cheese tart recipe. i often don't eat what i bake, but i did eat this! the tart itself isn't sweet, but the berries add the right amount of sweetness. i like that the tart isn't sickening sweet. next time i make it, i think i'll try it with raspberries (i added some to my own slice :) ).
supplies:
1 box of vanilla wafer cookies (12 ounce box)
7 tbsp unsalted butter, melted
2 cups ricotta cheese
4 ounces cream cheese, softened
2 large eggs, at room temperature
1/3 cup granulated sugar
2 tablespoons grated lemon zest (it took me three lemons)
3 tablespoons lemon juice
1 carton of fresh blueberries or raspberries
Preheat the oven to 375 degrees. Using a food processor, pulse the vanilla wafers until they are finely ground. Add in the melted butter and continue to pulse until everything comes together and the crumbs are moist.
Pour the crumb mixture into a 9-inch tart pan . I used a springform pan inside of a tart pan. Press the mixture into the pan and up the sides, making sure to press firmly so the crust holds together. Place the pan on a baking sheet, or inside a tart pan or pie dish and bake for 10-12 minutes or until crust is lightly golden. Remove from the oven and place on a cooling rack.
In a clean food processor, blend the ricotta, softened cream cheese, eggs, granulated sugar, lemon zest, and juice until combined and smooth. Pour the ricotta mixture into the crust and bake until the filling is set (no longer jiggly) and slightly browned in some spots. Approx. 30-35 minutes.
Let your tart cool, then top it with the berries and voila!
Pour the crumb mixture into a 9-inch tart pan . I used a springform pan inside of a tart pan. Press the mixture into the pan and up the sides, making sure to press firmly so the crust holds together. Place the pan on a baking sheet, or inside a tart pan or pie dish and bake for 10-12 minutes or until crust is lightly golden. Remove from the oven and place on a cooling rack.
In a clean food processor, blend the ricotta, softened cream cheese, eggs, granulated sugar, lemon zest, and juice until combined and smooth. Pour the ricotta mixture into the crust and bake until the filling is set (no longer jiggly) and slightly browned in some spots. Approx. 30-35 minutes.
Let your tart cool, then top it with the berries and voila!
recipe courtesy of http://bleubirdblog.com and http://www.marthastewart.com
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