Lemon-Ricotta Tart

Name: Lemon-Ricotta Tart
Yield: serves 8
Ingredients: 72 vanilla wafers (from a 12-ounce box); 6 tablespoons (3/4 stick) unsalted butter, melted; 2 cups ricotta cheese; 4 ounces cream cheese, softened; 2 large eggs; 1/3 cup granulated sugar; 2 tablespoons finely grated lemon zest (from 2 lemons), plus 3 tablespoons lemon juice; Confectioners’ sugar, for dusting (optional)

December 22, 2011

This cheesecake-like tart has a crust made from ground vanilla wafers rather than the standard graham crackers. The top of the tart might brown irregularly; conceal any spots by dusting the surface lightly with confectioners’ sugar (use a fine-mesh sieve).

Recipe notes

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