Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour, 250 g (2 cups)
- Granulated sugar, 70 g (1/3 cup) + 150 g (3/4 cup)
- Unsalted butter, cold, 115 g (1/2 cup)
- Baking powder, 1 tsp; fine salt, 1/4 tsp
- Large egg, 1 + 1 large egg yolk (for crust)
- Whole-milk ricotta, 750 g (3 cups), drained if wet
- Large eggs, 3 (for filling)
- Lemon zest, 1 tbsp (from 1 large lemon)
- Vanilla extract, 2 tsp
- Cornstarch, 20 g (2 tbsp)
- Heavy cream, 60 ml (1/4 cup)
- Powdered sugar, 2 tbsp, for dusting
Do This
- 1. Drain ricotta 15–30 min if moist. Heat oven to 350°F (175°C). Butter a 9-inch (23 cm) tart pan with removable bottom.
- 2. Make crust: rub cold butter into flour, sugar, baking powder, salt. Add egg, yolk, vanilla; bring together. Chill 30 min.
- 3. Roll dough to 1/8 inch (3 mm), line pan, trim. Freeze 10 min; dock with a fork.
- 4. Blind-bake: line with parchment and weights 12 min. Remove weights; bake 3 min more.
- 5. Filling: whisk ricotta, 150 g sugar, lemon zest, vanilla, eggs, cornstarch, cream, pinch salt. Lower oven to 325°F (165°C).
- 6. Fill crust and bake 30–35 min until just set with a slight center jiggle and a faint golden top. Cool 45–60 min. Dust and slice.
Why You’ll Love This Recipe
- Authentic porteña bakery vibe: creamy ricotta, gentle citrus, and a tender shortcrust.
- Set-but-silky filling that stays pale with a delicate golden blush—never dry.
- Make-ahead friendly and sturdy enough to travel to potlucks or picnics.
- Simple pantry ingredients, professional tips for a crisp base and clean slices.
Grocery List
- Produce: 1 large lemon
- Dairy: Whole-milk ricotta (750 g), unsalted butter, heavy cream, 4 large eggs
- Pantry: All-purpose flour, granulated sugar, powdered sugar, cornstarch, baking powder, vanilla extract, fine sea salt
Full Ingredients
Shortcrust
- All-purpose flour: 250 g (2 cups), spooned and leveled
- Granulated sugar: 70 g (1/3 cup)
- Baking powder: 1 tsp
- Fine sea salt: 1/4 tsp
- Unsalted butter, cold and cubed: 115 g (1/2 cup)
- Large egg: 1
- Large egg yolk: 1
- Vanilla extract: 1 tsp
- Optional: 1–2 tsp cold milk if dough feels dry
Ricotta Filling
- Whole-milk ricotta: 750 g (3 cups), drained if watery
- Granulated sugar: 150 g (3/4 cup)
- Lemon zest: 1 tbsp (from 1 large lemon)
- Vanilla extract: 2 tsp
- Large eggs: 3
- Cornstarch: 20 g (2 tbsp)
- Heavy cream: 60 ml (1/4 cup)
- Fine sea salt: pinch (about 1/8 tsp)
To Finish
- Powdered sugar: 2 tbsp, for dusting
Step-by-Step Instructions
Step 1: Prep the oven, pan, and ricotta
Position a rack in the center of the oven and heat to 350°F (175°C). Butter a 9-inch (23 cm) fluted tart pan with a removable bottom. If your ricotta looks wet, line a sieve with a paper towel or cheesecloth, set over a bowl, and drain 15–30 minutes. This keeps the filling plush and prevents a soggy base.
Step 2: Make the shortcrust
In a bowl, whisk flour, 70 g sugar, baking powder, and salt. Add the cold butter and rub with fingertips (or pulse in a food processor) until the mixture resembles coarse crumbs with pea-sized bits. Whisk the egg, yolk, and vanilla together, drizzle over the flour mix, and gently bring it together with a fork, then your hands. If there are dry patches, sprinkle in 1–2 tsp cold milk. Form a disc; do not overwork.
Step 3: Chill, roll, and line the pan
Wrap the dough and chill 30 minutes. On a lightly floured surface, roll to about 1/8 inch (3 mm) thick. Lift into the pan, easing the dough into the corners without stretching. Trim excess and patch any tears. Dock the base with a fork and freeze 10 minutes to firm up.
Step 4: Blind-bake the crust
Line the chilled shell with parchment and fill with pie weights or dry beans. Bake 12 minutes. Carefully remove weights and parchment; bake 3 minutes more until the surface looks dry but not browned. Set aside. Reduce the oven to 325°F (165°C).
Step 5: Mix the ricotta filling
In a large bowl, whisk the drained ricotta with 150 g sugar until smooth. Whisk in lemon zest and vanilla. Add the eggs one at a time, whisking just to combine. Sprinkle in cornstarch and salt; whisk smooth. Stir in the cream. Avoid vigorous mixing to prevent incorporating too much air (which can cause cracks).
Step 6: Fill and bake just to set
Pour the filling into the warm crust and smooth the top. Bake at 325°F (165°C) for 30–35 minutes. The edges will be set with a faint golden blush and the center should still have a gentle 1–2 inch jiggle when you nudge the pan. Do not overbake—the top should remain pale with only a hint of color.
Step 7: Cool, finish, and slice
Cool on a rack 45–60 minutes until just warm or room temperature. Release the tart from the pan. Right before serving, dust with powdered sugar. Slice into generous wedges with a sharp knife, wiping the blade between cuts for neat edges.
Pro Tips
- Drain ricotta for 15–30 minutes if it looks glossy or loose; measure after draining for accuracy.
- Weigh your flour (250 g) for consistent, tender crust. If using cups, spoon and level.
- Stop baking when the center has a slight jiggle. Residual heat finishes the set and keeps the filling silky.
- Use a microplane for zest to avoid bitter pith and distribute citrus oils evenly.
- For ultra-crisp base, let the blind-baked crust cool 5 minutes, then return to the oven empty for 2 minutes before filling.
Variations
- Dulce de leche swirl: Dollop 1/3 cup over the filled tart and gently marble with a skewer before baking.
- Orange-vanilla bean: Swap lemon zest for orange zest and add seeds from 1/2 vanilla bean for speckled aroma.
- Lattice top (masa frola style): Reserve 120 g dough, roll into strips, and lattice over the filling; bake an extra 5–8 minutes.
Storage & Make-Ahead
Refrigerate covered for up to 4 days; the flavor improves by day two. Serve chilled or at cool room temperature. To refresh the crust, warm slices at 300°F (150°C) for 6–8 minutes. Freeze well-wrapped wedges for up to 2 months; thaw overnight in the refrigerator. The dough can be made 2 days ahead or frozen for 1 month; thaw in the fridge before rolling.
Nutrition (per serving)
Approximate values for 1 of 10 slices: 450 calories; 25 g fat (15 g saturated); 44 g carbohydrates; 10 g protein; 1 g fiber; 180 mg sodium; 24 g sugars.
