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Ricotta Tart


  • 1 C ricotta
  • 6 oz cream cheese, softened
  • ¾ C sugar
  • ½ vanilla bean, seeded
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 2 eggs
  • 1 tbsp vanilla


  1. Bake tart shell for 12-15 minutes at 350 degrees till lightly golden
  2. Using paddle mix ricotta, cream cheese, sugar, vanilla bean seeds, salt and nutmeg on medium speed till creamy
  3. Add eggs one at a time, scrape bowl between additions
  4. Pour into prepared crust and bake for 30 minutes till edges poof and are slightly brown, center still may be wobbly but will set up once cooled
  5. Let cool till room temperature then refrigerate for at least one hour

Topping your tart:

This is when you can be a bit creative and top with your favorite things. You can coat pecans in caramel as a topping. For chocolate lovers use your favorite chocolate sauce and our chocolate variation crust. You can also sauté sliced apples with butter, brown sugar, and cinnamon for a nice warm addition!

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