Posted on Saturday, May 17, 2025 in
Dessert Recipes
Yogurt, Ricotta and Raspberry Tart Recipe
This light and creamy yogurt, ricotta, and raspberry tart bursts with sweet flavor, it is luscious, vibrant, and irresistibly delicious.
| Preparation time | 15 min |
| Cooking Time | 45 min |
| Ready In | 7 h |
| Level of Difficulty | Easy |
| Servings | 6 |
Nutrition Facts (Per Serving)
| Calories | 156 |
| Fat | 6g |
| Carbs | 19g |
| Protein | 6g |
Ingredients
3/4 cup (170 g) Greek yogurt1/3 cup (80 g) ricotta cheese2 large eggs1/3 cup + 1 tbsp (75 g) sugar1/2 cup (60 g) all-purpose flourZest of half a lemon1 teaspoon vanilla extractPinch of saltRaspberry (or mixed berry) compote, to taste
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Preparation
- Crack the eggs into a mixing bowl (or stand mixer), add a pinch of salt and the sugar, and beat for a few minutes until the mixture is light and fluffy.
- In a separate bowl, mix the Greek yogurt with the ricotta, lemon zest (from about half a lemon), and vanilla extract.
- Add the yogurt and ricotta mixture to the beaten eggs, folding gently to combine.
- Sift in the flour and fold it in delicately (the batter should be creamy, smooth, and fairly runny).
- Line an 7-inch (18 cm) cake pan with parchment paper and pour the batter in, smoothing the top with a spatula.
- Bake in a oven at 350°F (180°C) for 45 minutes, until the top is golden and small cracks appear.
- Let the cake cool completely, then transfer to a serving plate and top with raspberry compote.
- Place in the refrigerator for at least 6 hours before serving.
Recipe & Photo Credit: Pelle di Pollo
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