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Custard Cream and Ricotta Tart Recipe

Looking for an easy Custard Cream and Ricotta Tart recipe? Learn how to make Custard Cream and Ricotta Tart using healthy ingredients.

Submitted by manicorganic

Makes 8 servings

This is a cheat-day dessert :) Adopted from TasteSpotting website

Recipe Ingredients for Custard Cream and Ricotta Tart

1 3/4 cups unbleached all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
2 tbsp grated lemon zest
12 tablespoons unsalted butter, chilled and cut into small pieces
2 large eggs, lightly beaten
1 1/2 cups milk
1 tbsp grated lemon zest
4 large egg yolks
1/2 cup granulated sugar
1/3 cup all-purpose flour
1 pound ricotta

Recipe Directions for Custard Cream and Ricotta Tart

  1. To make the dough by hand, combine the flour, sugar, baking powder, and lemon zest in a large bowl. Add the butter and, with your fingertips, rub the butter into the flour until the mixture has a fine crumbly consistency. Stir in the egg yolks with a fork, then mix gently with your hands until the dough begins to come together.

  2. Transfer the dough to a work surface and shape into a ball. Wrap the dough in plastic wrap and refrigerate a few hours.

  3. To prepare the custard cream, combine the milk and lemon zest in a small saucepan and bring to just under a boil. Remove from the heat.

  4. Beat the egg yolks ans sugar in a large stainless-steel bowl, using an electric hand mixer, or in the bowl of an electric mixer, using the balloon whisk, until pale yellow and thick. Beat in the flour a little at a time. Add the hot milk in a thin stream, beating on low speed.

  5. Leave the mixture in the bowl or transfer to the top of a double boiler set over simmering water. Stir constantly and thoroughly with a rubber spatula until the cream begins to thicken, about 10 minutes. Once the cream thickens, switch to a wire whisk, and continue to stir constantly, reaching all the way to the bottom of the bowl, until the cream is thick and easily coats the bottom of a spoon, 6 to 8 minutes longer. Remove from the heat, and place a sheet of plastic wrap directly on the cream to prevent a skin from forming. Refrigerate until cold.

  6. Preheat the oven to 375F. Butter a 9- or 10-inch fluted tart pan with a removable bottom.

  7. Put the ricotta in a large bowl. Gently but thoroughly fold in the custard cream; set aside.

  8. Cut off about one-third of the dough, wrap it, and put it back in the refrigerator. On a lightly floured work surface, roll out the larger ball of dough into a 13-inch circle. Place in the tart pan and press the dough gently and evenly into the pan. Trim the edges of the dough with scissors, leaving a 1/2-inch overhang.

  9. Pour the cream-ricotta mixture into the shell and smooth the top with a spatula.

  10. Roll out the smaller ball of dough. With a scalloped pastry wheel, cut it into 1/4-inch strips. Arrange the strips on top of the tart to make a lattice. Fold the overhanging dough over the strips to secure them and to form a border, then press the border with the tines of a fork to seal the ends and make a decorative rim. Brush the dough with the beaten egg.

  11. Place the tart on the middle rack of the oven and bake until the top has a golden brown color, 20 to 25 minutes. Let the tart cool for about 10 minutes, then carefully remove the tart ring.

  12. When the tart is completely cool, dust with confectioners' sugar and serve


Dairy, Dessert, Bake

Nutrition Facts
Serving Size 208.2g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 20% Vitamin C 5%
Calcium 28% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • High in sugar
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