Sheila's Dessert YUM!

Creamy Lime Ricotta Tart

With a Gingersnap Crust

15 ounce container whole milk ricotta (about 1 ½ cups)

3 ounce cream cheese at room temperature

¾ cup granulated sugar

2 tablespoon unbleached all purpose flour

14 teaspoon table salt

3 large egg yolks

1 tablespoon finely grated lime zest

1 tablespoon lime juice

Press in cookie crust baked and cooled

(I like gingersnaps

for this tart)

Strips of lime zest, or garnish (optional)

Press in Cookie Crust

1 cup finely ground cookies (ground in a

food processor): Choose from one of the

following: about 25 chocolate wafers, or

8 whole graham crackers, or

35 vanilla wafers

2 tablespoon granulated sugar

1 ½ ounce (3Tbs.) unsalted butter, melted(used 4Tbs)

Position a rack in the center of the oven and heat the oven
to 350° F. Have ready an ungreased 91/2 inch fluted
tart pan with a removable bottom.

In a medium bowl, mix the cookie crumbs, and sugar

with a fork until well blended Drizzle the melted butter

over the crumbs and mix with the fork or your fingers

until the crumbs are evenly moistened. Put the

crumbs in the a tart pan and use your hands to spread

the crumbs so that they coat the bottom of the pan

and start to climb the sides. Use the fingers to pinch

and press some of the crumbs around the inside edge

of the pan to cover the sides evenly and create a wall a

scant 1/4 inch thick. Redistribute the remaining crumbs

evenly over the bottom of the pan and press

firmly to make a compact layer. (I like to use a metal

measuring cup and straight sides and a

flat base for this task.)

Bake the crust until it smells nutty and fragrant.

(crust made with lighter-colored cookies will

brown slightly), about 10 minutes. Set the baked

crust on a rack and let cool. The crust can be made

up to one day ahead of filling, and stored at room

temperature, wrapped well in plastic.

Position a rack in the center of the oven and heat the

oven to 350° F. In a medium bowl, combine the ricotta

and cream cheese. Using an electric mixer beat on

medium speed until well blended and no lumps remain,

about 3 minutes. Add the sugar, flour, and salt and

continue beating until well blended, about 1 minute.

Add the egg yolks, lime zest, and the lime juice.

Beat until just incorporated. Use a rubber spatula

to scrape the filling into the crust and spread the

filling evenly.

Bake the tart until the filling just barely

giggles when the pan is nudge, 30 to 35 minutes.

Let cool completely on a rack. Refrigerate the tart in

the pan until chilled and firm, 2 to 3 hours.

Serve garnished with strips of lime zest, if you like.