Creamy Lime Ricotta Tart in a Gingersnap Crust

Ingredients

• ¼ tsp. table salt
• 1 Tbs. lime juice
• 15-oz. container whole-milk ricotta (about 1-½ cups)
• Strips of lime zest, for garnish (optional)
• 1 Press-In Cookie Crust, baked and cooled (I like gingersnaps for this tart)
• 3 oz. cream cheese, at room temperature
• 2 Tbs. unbleached all-purpose flour
• + 3 more ingredients
• • ¾ cup granulated sugar
  • 1 Tbs. finely grated lime zest
  • 3 large egg yolks

Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, combine the ricotta and cream cheese. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 minutes. Add the sugar, flour, and salt and continue beating until well blend...

View full recipe at Fine Cooking