BBQs and picnics are two of the best ways to spend Independence Day, and every outdoor meal needs a tempting treat for dessert!
This simple, classic tart from central and southern Italy is similar to a cheesecake, but fluffy and light, and without the heavy flavor and feel of cream cheese. A slice of this tart makes a perfect after-dinner dessert during the summer or an ideal midday snack.
MAKES 1 9-INCH TART, SERVES 6 - 8
2 cups part-skim ricotta
3 large eggs
1 cup sugar
1/2 cup whipping cream
Grated zest of 1 lemon
1/2 cups whole milk
1/2 recipe (1 ball) My Mom's Extra-Flaky Pie Crust Dough
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine ricotta, eggs, sugar, cream, lemon zest, and milk. Set aside in the refrigerator.
Using a floured rolling pin, roll the dough out into an 11-inch circle. Slip a pie pan under the dough and gently adjust it to fit a 9-inch tart pan. Use your knuckle to form a fluted edge around the pie. Fill with the ricotta mixture. Bake for about 50 minutes, until a knife inserted into the filling in the center comes out clean and the crust is browned.