Monday, March 9, 2015

Lavender-Scented Lemon Ricotta Tart

My god-sister Caiti is in town for the evening. She's staying with my parents, but I'm bringing dinner...and dessert. I completely forgot about dessert until my mom called and commented, "I'll make a green salad to go with the lasagna. But, are you making the dessert?" Oh, yes, dessert. Sure. I had everything to make this...and it's fairly easy!

For the Crust
  • 1 3/4 C whole wheat pastry flour
  • 1/2 C organic powdered sugar
  • 1/4 C organic cornstarch
  • zest from 1 organic lemon
  • 1/2 t freshly ground sea salt
  • 12 T butter, slightly softened and cubed + some for greasing pan
For Lavender-Lemon-Ricotta Filling
  • 1 C fresh whole milk ricotta
  • 4 large eggs 
  • 1 C organic granulated sugar
  • 3 T whole wheat pastry flour
  • zest from 4 organic lemons
  • juice from 4 organic lemons, strained
  • 1/4 t freshly ground salt
  • 1 t fresh lavender leaves, chopped
  • organic powdered sugar

For the Crust
Preheat the oven to 350 degrees F. Blend all of the ingredients together until a dough forms. Press the dough into a baking dish. Refrigerate for 30 minutes, and then bake until light golden brown, approximately 20 minutes. 

For Lavender-Lemon-Ricotta Filling
Whisk ricotta, eggs, lemon juice, sugar, and flour in large mixing bowl, then fold in lemon zest, juice, salt, and chopped lavender to blend well.

Reduce oven temperature to 325 degrees. Whisk filling mixture before pouring into warm crust. Bake until filling feels firm when touched lightly, approximately 30 minutes. Transfer pan to wire rack; cool to room temperature before slicing. To serve, cut into wedges and dust with powdered sugar.


  1. I have never cooked with lavender. I am going to have to remedy that.

  2. I love cooking with lavender, Wendy. Another favorite of ours = Croatian Chicken with Lavender.


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