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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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For a different crust variation, substitute the same amount of gingersnaps for the vanilla wafers. Recipe courtesy of 'Everyday Food Holiday Baking'. Ingredients:
6 dozen vanilla wafers |
6 tablespoons unsalted butter, melted |
2 cups whole milk ricotta cheese |
2 large eggs |
1/3 cup sugar |
2 tablespoons finely grated lemon zest (about 2 lemons) |
3 tablespoons fresh lemon juice (about 1 lemon) |
Directions:
1. Preheat oven to 375 degrees.
2. In a food processor, pulse vanilla wafers until finely ground, to yield 2 cups.
3. Transfer to a meduim bowl.
4. Add melted butter, using your hands to combine.
5. Press crumb midture into bottom and up sides of a 9-inch tart pan with a removable bottom.
6. Place pan on a baking sheet.Bake crust until lightly browned, 10-12 minues.
7. Remove from oven.
8. In a fod processor, blend ricotta, cream cheese, eggs, sugar, lemon zest, and juice until smooth.
9. Pour into crust.
10. Bake until filling is set and browned in spots, 30-35 minutes.
11. Remove from over.
12. Cool completely before serving.
13. Tart is best eated the day it is made.
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