These Ricotta Lemon Tartlets are a delightful dessert that combines the zesty freshness of lemons with the creamy, smooth texture of ricotta cheese, all nestled in a buttery tart shell. The contrast of the tangy lemon filling and the sweet, buttery pastry makes these tartlets a perfect treat for any occasion, whether it’s a special family gathering, a casual afternoon tea, or just an indulgent weekend dessert.
With a combination of simple ingredients like eggs, flour, sugar, and ricotta, these tartlets are easy to make but deliver a rich and flavorful experience. They’re finished with a dusting of powdered sugar, which adds just the right amount of sweetness.
Full Recipe:
Ingredients
For the Tartlet Shells:
- Eggs: 2
- Salt: A pinch
- Sugar: 50 g
- Vanilla sugar: 1 teaspoon
- Butter: 50 g, softened
- Flour: 250 g
- Baking powder: 0.5 teaspoon
For the Ricotta Lemon Filling:
- Eggs: 4
- Salt: A pinch
- Ricotta cheese: 400 g
- Sugar: 120 g
- Lemon zest: From 1 lemon
- Lemon juice: 1 tablespoon (freshly squeezed)
For Serving:
- Powdered sugar: For dusting
Instructions (Step-by-Step)
Step 1: Prepare the Tartlet Dough
- Mix the eggs and sugar: In a large mixing bowl, whisk together 2 eggs, a pinch of salt, 50 g of sugar, and 1 teaspoon of vanilla sugar until the mixture is smooth and slightly frothy.
- Incorporate the butter: Add 50 g of softened butter to the egg mixture and beat it in until well combined. The butter should be soft but not melted, allowing it to blend smoothly with the other ingredients.
- Add the dry ingredients: Gradually add 250 g of flour and 0.5 teaspoon of baking powder to the mixture. Stir everything together until a soft dough forms. The dough should be slightly sticky but manageable.
- Chill the dough: Wrap the dough in plastic wrap and place it in the refrigerator to chill for at least 30 minutes. This will make it easier to roll out and shape into tartlet shells.
Step 2: Prepare the Ricotta Lemon Filling
- Mix the filling: In another bowl, combine 4 eggs, a pinch of salt, 400 g of ricotta, 120 g of sugar, the zest of 1 lemon, and 1 tablespoon of fresh lemon juice. Beat the mixture until it’s smooth and creamy. The ricotta should be well combined with the other ingredients, and the lemon zest and juice will give the filling a refreshing tang.
- Taste and adjust: Taste the filling and, if needed, adjust the sweetness or lemon flavor by adding a little more sugar or lemon juice, depending on your preference.
Step 3: Shape and Bake the Tartlet Shells
- Preheat the oven: Preheat your oven to 180°C (350°F).
- Roll out the dough: Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use a round cookie cutter or a glass to cut circles from the dough that are large enough to fit into a muffin tin or tartlet molds.
- Shape the tartlet shells: Gently press each dough circle into the muffin tin or tartlet molds, making sure to press the dough up the sides to create a shell for the filling. Prick the bottom of each shell lightly with a fork to prevent air bubbles from forming.
- Pre-bake the shells: Place the tartlet shells in the preheated oven and bake for 10 minutes. This pre-baking step ensures that the crust will be fully cooked and stay crisp when the filling is added.
Step 4: Add the Ricotta Lemon Filling and Bake
- Fill the shells: Once the tartlet shells are pre-baked, remove them from the oven and fill each shell with the prepared ricotta lemon mixture. Fill them nearly to the top, leaving a little space for the filling to puff up as it bakes.
- Bake the tartlets: Return the filled tartlets to the oven and bake for 20-25 minutes, or until the filling is set and the tops are lightly golden. You’ll know they’re done when the filling no longer jiggles in the center and a toothpick inserted into the center comes out clean.
Step 5: Cool and Serve
- Cool the tartlets: Once baked, remove the tartlets from the oven and allow them to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar: Just before serving, dust the tartlets with powdered sugar for a sweet and elegant finish.
- Serve and enjoy: Serve these ricotta lemon tartlets slightly warm or at room temperature. They pair beautifully with tea or coffee, or you can enjoy them as a light dessert after a meal.
Cooking Tips
- Chill the dough: Chilling the dough helps prevent the tart shells from shrinking in the oven and makes it easier to handle when rolling out.
- Use fresh lemons: Freshly squeezed lemon juice and zest will give the filling a bright and tangy flavor, so it’s best to avoid bottled lemon juice.
- Don’t overfill: Be careful not to overfill the tartlet shells with the ricotta mixture, as it will puff up slightly during baking. Leaving a little room at the top ensures that the filling won’t overflow.
- Check for doneness: The filling should be set but still slightly soft when you take the tartlets out of the oven. It will continue to firm up as it cools.
Nutritional Facts (Per Serving, Based on 12 Tartlets)
- Calories: 220 kcal
- Protein: 7 g
- Carbohydrates: 22 g
- Fat: 12 g
- Saturated Fat: 7 g
- Sugar: 12 g
- Fiber: 1 g
- Sodium: 170 mg
- Calcium: 10% DV
- Iron: 6% DV
Frequently Asked Questions (FAQs)
- Can I use a different cheese instead of ricotta?
- Yes, you can substitute ricotta with cream cheese or mascarpone for a richer filling. The texture may be slightly different, but the tartlets will still be delicious.
- Can I make the tartlets in advance?
- Yes, you can make the tartlets a day ahead and store them in an airtight container in the refrigerator. Before serving, let them come to room temperature and dust with powdered sugar.
- Can I freeze these tartlets?
- Yes, the tartlet shells can be frozen for up to 2 months. To freeze, let them cool completely and store in an airtight container. Thaw in the refrigerator before serving.
- Can I add other flavors to the filling?
- Absolutely! You can add a teaspoon of vanilla extract or even a dash of almond extract to enhance the flavor. You can also mix in berries like blueberries or raspberries for a fruity twist.
- How do I make the dough crispier?
- For a crispier shell, you can add an extra tablespoon of butter to the dough or pre-bake the tartlet shells for a few extra minutes before adding the filling.
Conclusion
These Ricotta Lemon Tartlets are a refreshing, zesty dessert that combines the smoothness of ricotta with the bright tang of lemon. Encased in a buttery tart shell, they are perfect for any occasion, from family gatherings to dinner parties. The recipe is straightforward, and the ingredients are simple, making this an easy yet impressive dessert.
Whether you enjoy them with a dusting of powdered sugar or serve them with fresh berries on the side, these tartlets are sure to please. Their light, creamy texture and sweet-tart flavor make them a delightful treat for any time of the year.