Ricotta Tart With Lemon Poppy Crust Recipe (2024)

You can just substitute regular flour - use the volume measure rather than the weight (so use 1/2 cup flour in place of the 1/2 cup ground almonds). Let me know how it comes out!

About the blind baking; in the video, Ms Clark mushes the dough into the pan by hand, docks it, and blind bakes it uncovered. The instructions tell you to roll out the dough, not dock it, and blind bake it with foil and pie weights. Guessing/hoping that docking and weighting are supposed to do the same thing (keep the dough from puffing up at the bottom) and that it was shortbready enough to not collapse inward, I mushed/docked/didn't cover, and it worked out great.

First time making a tart and I even bought a tart pan especially to try this out - success! Couldn't find marscapone so used whole milk yogurt instead. I live in the Cayman Islands so used some fresh local Nam Doc mangoes for the top - great just raw and sliced thin with drizzled gingered honey from South Africa.

Crust is lovely! Tart not too sweet.
Pressed into pie plate instead of rolling (as in video)
I didn't have right size of ricotta (only 250 gr) so completed with marscapone. That works too! Will try 'correctly' next time.

I would love to make a tart with a crust that holds up once I roll it out and try to put it in the tart pan. Every time I make a crust with the exact ingredients listed, it crumbles. Seems like there's never enough butter in a recipe to hold it together. I never have a problem with PIE crust, though!

Delicious without being too sweet. The lemon peel in the crust gives it a very light summery taste. Be sure to use fresh "dry" ricotta.

super nice and flavorful crust. Not too sweet at all. You really need to wait until the whole thing chills down to room temperature before cutting into it though. I was running out of time and did not wait. The custard sort of fell apart.

Ricotta tart is very popular in Argentina and in fact, we add lemon zest to the filling, too!

It is a good base for a delicious pie. I made it for a friend with a gluten-free crust and with poppy seeds and it came out very nicely. My husband and I found it too sweet with honey, but would like to try it with a dark chocolate sauce drizzled over it.

I was disappointed by this. It all sounds good but I found it didn't taste like much. I didn't serve it with any of the suggested toppings.

Flavorful and a good base for fruits as mentioned in the recipe. However, my filling took another 25 minutes to bake until it was somewhat solid, for a total time of 55 minutes. It puffed up in the oven but settled nicely as it cooled.

It worked fine by hand. Too thick for a whisk, so I used a wooden spoon.

Made this with GF flour and just regular almonds, ground, and the crust was great. I'd say, use the very best ricotta you can find- it's a forgiving recipe, but I think it's a great way to showcase very good dairy. So, we didn't have honey on hand, and I used demerara sugar, which was good. I served it with amazing fresh apricots, slightly cooked in a demerara simple syrup. I loved the rustic flavors and tastes, and I think it can be a pretty fast desert, with practice.

Excellent! Melissa does it again. Not too sweet, easy to make, and delicious. I started with great ricotta, used cream cheese & sour cream in place of mascarpone to stick with what I had. Put blueberries on top. Yum!

Love the mascarpone & ricotta mix , great tart

Like other readers, I had an issue with the crust-to-filling ratio. I used a 9-inch tart pan as instructed, but when examining the video, Melissa's pan seemed larger than 9 inches. Her end result was much thinner and crispier looking than how mine turned out. I could have easily made two thinner and crispier crusts than one thick and dry, dense one. More transparency between the recipe team and Melissa Clark would reduce frustration and expensive mistakes for those making this at home.

I used only 4 Tbsp of butter for the crust (instead of 8), and added 1 Tbsp of freshly-grated ginger for moisture and flavor. It turned out perfectly!

Loved this recipe - crust is so yummy and I chilled overnight- I wasn’t really sure about baking to somewhat jiggly. I may have over cooked slightly cause the filling was more firm—Still going to repeat this, go for more giggle. And the honey is critical! Thanks Melissa!

Takes more than 30min to set in the oven! I baked mine about 35-37min to get the middle to be just set with a decent wobble in it.

My crust is very dry and crumbly, not coming together as a dough. What should I do?

Has anyone tried making this crust using almond flour in place of the blanched almonds? If so- is it a straight conversion to 1/2 cup almond flour?

I used sesame seeds instead of poppy, and lime rind instead of lemon, and I added some cardamom. For the filling, I used cardamom and ginger, plus more lime zest (at least a teaspoon each of the cardamom and ginger). I topped it with fresh mango (baked with the mango on top, to dry it out a bit). I brought this to a last-outdoor-grilling-of-the-season party with two friends who were making Indian food. It was a perfect dessert for the theme!

I stuck to the recipe except for chilling the dough in the tart pan. I baked it straight away and it seemed okay. I didn’t think cinnamon in the filling was a good fit, especially with the lemon in the crust. Also wished I used full fat yogurt instead of ricotta on the filling. It has the texture of curdled milk after mixing and after it baked it had a grainy finish. I was expecting something like a full-bodied vanilla like custard. Unfortunately, this ain’t it, chief.

I only had an 11" tart dish, and it worked fine. I had paused as the recipe called for a 9" but it was fine. I used the pushed-into-place method for the dough, and it turned out perfect. I didn't have mascarpone so used yogurt and it was delish. Coz of the diameter difference, I did add more ricotta, yogurt, and an additional egg so that I didn't get a crazy thin layer of cheese filling. So while I didn't stick to the recipe perfectly, all of that is to say, it was delish and very forgiving.

Used almond flour in the crust instead of ground almonds. Could use a little more seasoning in the crust.

Really good tart. I did and didn't follow the recipe from both the written version as well as the video version. After making dough, refrigerated for 1 hour. Did not roll the dough but put it in pan and push it around as in video. Chilled. Did not cover when baking crust as written but uncovered as video. Mistakenly threw all ingredients for filling into bowl for mixing. No problem! Turned out great. Topped with homemade fig preserves. Excellent results and not a heavy dessert. Thanks Ms. Clark.

In the video, Ms Clark seems to put it directly into the oven without refrigerating it for 30 minutes first, as directed in the recipe. I am short on time and hope that this is going to work OK. (It would be nice if the video and the directions matched.)

Melissa - you don't specify "dry" ricotta, but one of the notes indicate that's what we're to use. Can you clarify?