Introduction
A Creamy Custard Tart, also known as Ricotta Pie, is a classic dessert found in many Mediterranean and European cuisines—especially Italian. It combines a delicate pastry crust with a smooth, lightly sweetened custard or ricotta-based filling. This pie is perfect for holidays, family gatherings, or any time you crave a soft, creamy dessert with a subtle hint of vanilla and lemon.
Ingredients
For the Crust:
1 ½ cups (190 g) all-purpose flour
½ cup (115 g) unsalted butter, cold and cubed
¼ cup (50 g) granulated sugar
1 large egg yolk
2–3 tablespoons cold water
Pinch of salt
For the Filling:
1 cup (250 g) ricotta cheese (or strained fresh ricotta)
¾ cup (180 ml) heavy cream or whole milk
½ cup (100 g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest (optional)
1 tablespoon cornstarch (for thickness)
A pinch of salt
Instructions
1. Make the Pastry Crust:
In a large bowl, whisk together flour, sugar, and salt.
Add the cold butter cubes and rub them into the flour using your fingertips until the mixture looks like coarse crumbs.
Add the egg yolk and water, a little at a time, until the dough comes together.
Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
In a mixing bowl, whisk together ricotta, sugar, and cornstarch until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in heavy cream (or milk), vanilla, lemon zest, and a pinch of salt. Mix until fully combined and creamy.
3. Assemble the Tart:
Preheat your oven to 350°F (175°C).
Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch (23 cm) tart or pie pan.
Pour the ricotta custard filling into the crust.
Smooth the top with a spatula.
4. Bake:
Bake for 40–50 minutes, or until the center is just set and slightly golden on top.
Let it cool at room temperature, then refrigerate for at least 2 hours before serving.
Description
The finished Creamy Custard Tart has a flaky, buttery crust and a rich, smooth filling that’s perfectly balanced between sweetness and creaminess. The ricotta adds a mild tang, while the vanilla and lemon zest give it a light, aromatic flavor. Each slice melts in your mouth with a silky texture—ideal to enjoy with tea or coffee.
Tips
Strain ricotta: Drain excess liquid from the ricotta before using to avoid a watery filling.
Chill well: The pie tastes best after chilling for a few hours.
Avoid overbaking: Slight wobble in the center means it’s perfectly baked—it will set as it cools.
Add a dusting: Sprinkle powdered sugar on top before serving for a lovely finish.
Variations
Chocolate Ricotta Pie: Add 2 tablespoons cocoa powder and a handful of mini chocolate chips to the filling.
Citrus Twist: Replace vanilla with orange or lemon extract for a refreshing flavor.
Berry Custard Tart: Add a layer of fresh or frozen berries under the custard before baking.
Gluten-Free: Use almond flour crust or a gluten-free pie crust mix.
Correction
If your custard turns out too runny, it might be due to:
Not draining ricotta properly.
Undercooking the pie—ensure it’s set at the center before cooling.
Skipping the cornstarch or thickening agent.
If the crust shrinks, chill it longer before baking and avoid overworking the dough.
Enjoy
Slice your Creamy Custard Tart (Ricotta Pie) and serve it chilled or at room temperature. Pair it with a hot espresso or a scoop of vanilla gelato for a luxurious dessert experience.