This is another one that has been on my mind for quite some time.
I needed an excuse to bake it, though. Actually, did I really need an excuse? Probably not.
It’s always a great day for baking!
The excuse I used was that a friend was coming over and I typically hand her a bundle of sweet treats before she leaves. I simply could not make an exception this time.
And, Meyer lemons caught my eye at the market. Remember, any time you have these golden gems at your disposal, snatch them up, run home, and get to work in the kitchen!
The sweet tart of these super special citrus fruits work SO well with white chocolate and vanilla, as well as creamy ricotta, shortbread, and tangy raspberries.
It’s a winner!
Meyer Lemon White Chocolate Vanilla Ricotta Shortbread Tart
Meyer Lemon White Chocolate Vanilla Ricotta Shortbread Tart
Shortbread Crust:
1 lb. butter, melted
2 cups all purpose flour
1 cup powdered sugar
1/2 tsp. baking soda
fresh zest of 1 Meyer lemon
Preheat the oven to 325 degrees.
Line the bottom of a tart pan with parchment paper.
Combine the melted butter, flour, sugar, and baking powder together and mix well. Fold in the lemon zest.
Press into the prepared pan and bake for 20-30 minutes, until just barely golden brown.
Remove from the oven and cool for 30 minutes.
Meyer Lemon Vanilla White Chocolate Filling:
16 oz. whole milk ricotta cheese
1 pkg. Godiva Vanilla Bean White Chocolate Pudding
1/4 cup whipping cream
juice of 1 fresh Meyer lemon
Whisk together the ricotta, instant pudding, and cream.
Heat over low heat to melt the cheese in order to create a silky texture.
Remove from heat and stir in the lemon juice and whisk until very smooth.
Spread the filling over the cooled shortbread crust.
Chill for several hours.
Topping:
6 oz. fresh raspberries
1 oz. white chocolate, shaved
Top the chilled tart with fresh raspberries and shaved chocolate.
Slice and serve.
