Raspberry and Ricotta Tart
A baked tart with a shortbread-cookie crust and a creamy ricotta-mascarpone filling studded with raspberries.
Ingredients
| — | butter (for the cake pan) |
| 250 g | shortbread cookies |
| 90 g | melted butter |
| 250 g | ricotta |
| 250 g | mascarpone |
| 100 g | sugar |
| 3 | eggs |
| 1/2 | lemon |
| 150 g | frozen raspberries (thawed and drained) |
| — | powdered sugar |
Instructions
- Butter a 20 centimeter rectangular pan and then line the bottom with parchment paper.
- Pulse the cookies in a food processor. Add the melted butter and pulse again until well-combined. Pour the crumb mixture into your pan and press it down with the back of a spoon or the palm of your hand. Refrigerate for 30 minutes so the crust sets.
- Preheat the oven to 320°F.
- Whisk the ricotta, mascarpone, and sugar until smooth. Add the eggs one by one. Add the lemon zest. Spread the raspberries over the shortbread crust and then gently pour the ricotta/mascarpone mixture over the fruit.
- Bake for 40 minutes or until the tart filling is set. Let cool and sprinkle with powdered sugar.