Description
This Italian Lemon Ricotta Tart with Fresh Berries is a dreamy, citrus-kissed dessert with a buttery crust and a creamy, gently sweet ricotta filling. Topped with vibrant fresh berries and a dusting of powdered sugar, it’s as beautiful as it is delicious. Make it ahead for your next brunch, tea party, or cozy weekend treat—each slice tastes like sunshine on a plate!
Ingredients
- For the Crust:
1 1/4 cups all-purpose flour
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1/4 cup granulated sugar
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1/2 tsp salt
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1/2 cup (1 stick) unsalted butter, cold and cubed
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1 egg yolk
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2–3 tbsp cold water
- For the Filling:
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1 1/2 cups whole milk ricotta cheese
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1/4 cup cream cheese, softened
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1/2 cup granulated sugar
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2 eggs
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Zest of 1 lemon
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
- For the Topping:
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1 1/2 cups fresh berries (raspberries, blueberries, or strawberries)
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Powdered sugar, for dusting
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Optional: drizzle of honey or warmed fruit preserves
Instructions
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Make the crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, 1 tablespoon at a time, until the dough comes together.
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Press the dough evenly into a 9-inch tart pan. Prick the base with a fork and chill for 20 minutes.
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Prebake the crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or beans. Bake for 15 minutes, remove weights, then bake another 5 minutes until golden. Cool slightly.
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Make the filling: In a medium bowl, beat ricotta, cream cheese, and sugar until smooth. Add eggs, lemon zest, lemon juice, and vanilla. Mix until creamy.
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Assemble and bake: Pour the filling into the pre-baked crust. Smooth the top. Bake for 30–35 minutes, or until the center is just set. Let it cool to room temp, then chill for at least 2 hours.
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Top and serve: Just before serving, top with fresh berries. Dust with powdered sugar and drizzle with honey or preserves, if desired. Serve chilled and enjoy every bite!
Notes
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This tart is best served chilled, making it a great make-ahead option.
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Use whole milk ricotta for a richer texture.
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Feel free to swap the berries with your seasonal favorites—blackberries or sliced kiwi work beautifully too!
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Want a shortcut? A store-bought shortbread crust works in a pinch.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 310
- Sugar: 17g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 95mg
Keywords: Lemon ricotta tart, Italian lemon dessert, ricotta berry tart, lemon tart, fruit tart recipe