Creamy Lime Ricotta Tart in a Gingersnap Crust

Creamy Lime Ricotta Tart in a Gingersnap Crust
Photo by Scott Phillips

Ingredients

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

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

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