Nutrition Facts
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Carbohydrate 24g8%
- Sugars 15g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
There’s something timeless about the combination of ricotta, cream cheese, and lemon. This Ricotta and Cream Cheese Tart with Lemon is more than just a dessert — it’s a sensory experience. With its velvety filling, buttery crust, and refreshing citrus aroma, this tart brings together Italian charm and modern simplicity.
Whether served at a brunch, a family dinner, or a summer gathering, it’s guaranteed to steal the spotlight.
This tart blends the mild sweetness of ricotta with the richness of cream cheese, while lemon adds a sharp brightness that cuts through the creaminess. Each bite offers a delicate balance of flavors that’s both indulgent and refreshing.
While it looks like something out of a French patisserie, this tart is surprisingly simple to make. The filling requires minimal effort, and the crust can be homemade or store-bought — both work beautifully.
From casual tea time to elegant dinner parties, this tart fits right in. Its light, citrusy flavor makes it especially perfect for spring and summer celebrations.
Start by preheating your oven to 350°F (175°C). Combine flour, sugar, salt, and butter until crumbly. Add a touch of cold water and form a dough. Press into a tart pan and pre-bake for 10 minutes until lightly golden.
In a large bowl, whisk together ricotta, cream cheese, sugar, eggs, lemon juice, and zest. Mix until smooth and creamy. Pour the mixture over the cooled crust.
Bake the tart for 35–40 minutes or until the edges are set but the center slightly jiggles. The filling will firm up as it cools.
Allow the tart to cool completely before slicing. For best flavor, refrigerate for at least 2 hours. Serve with a dusting of powdered sugar or a drizzle of honey.
Top the filling with fresh blueberries before baking. The sweet-tart burst of berries complements the lemon flavor beautifully.
Drizzle honey over the baked tart and sprinkle with toasted almonds for a Mediterranean-inspired twist.
Melt some dark chocolate and drizzle it over chilled slices for a rich, indulgent contrast.
For a silky filling, make sure both cheeses are at room temperature before mixing. This ensures a smooth, lump-free batter.
Blind bake your crust before adding the filling. This prevents excess moisture from seeping in during baking.
Wrap the tart tightly and store it in the refrigerator for up to 4 days. The flavors actually deepen after a day or two.
You can freeze the tart for up to 2 months. Thaw overnight in the fridge before serving.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This Ricotta and Cream Cheese Tart with Lemon is a masterpiece of balance — creamy yet light, sweet yet tangy, and effortlessly elegant. Whether you’re an experienced baker or a beginner, this recipe delivers impressive results every time.
