Crostata di Ricotta e Limone

Ricotta and Lemon Tart

Preparation info

  • 6–8

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

Very similar to the Goat’s Cheese Tart, but milder in taste and more Italian. The quality of the ricotta is important. It is delicious with fresh raspberries.


  • 1 Pastry Shell, frozen
  • 4 eggs
  • 100 g caster sugar
  • 350 g fresh ricotta cheese
  • 500 ml double cream
  • 4 large lemons


    Preheat the oven to 190°C/375°F/Gas 5. Blind-bake the pastry case from frozen, turning the oven down immediately to 150°C/300°F/Gas 2. Bake for about 15 minutes until the pastry is light brown and firm.

    Meanwhile, in a food processor, place the eggs, sugar, cheese and cream. Zest the lemons into this mix, then juice them, and whizz. Taste the mixture – it may need more lemon or sugar depending on taste.

    When the pastry is ready, pull out the oven shelf. Very carefully fill the pastry shell with the lemon-ricotta mixture, and gingerly push the shelf and tart back into the oven, trying not to slosh it over the sides. Bake at 150°C/300°F/Gas 2 for about 20–25 minutes or until just set. Inspect after 10 minutes to see if it is rising – this should not happen! If it is rising, turn the temperature down and leave the oven door open for a minute or two which will reduce the temperature rapidly. The tart is done when it is set but still slightly wobbly.