Pomegranate Ricotta Cheesecake Tart ππ°
Pomegranate Ricotta Cheesecake Tart ππ°
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 55 minutes
Kcal: 260 kcal | Servings: 8 servings
_____Ingredients:_____
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 large egg yolk
1 tablespoon ice water
1 1/2 cups whole milk ricotta cheese
1/3 cup granulated sugar
1 teaspoon vanilla extract
Zest of 1 lemon
2 large eggs
1/4 cup all-purpose flour
1/2 cup pomegranate seeds
Powdered sugar, for dusting (optional)
_____Directions:_____
In a food processor, pulse together the flour, sugar, and salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, and pulse until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Preheat the oven to 375Β°F (190Β°C). On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the bottom and sides of the pan. Trim any excess dough.
In a large bowl, whisk together the ricotta cheese, sugar, vanilla extract, and lemon zest until smooth. Add the eggs one at a time, mixing well after each addition. Gradually add the flour and mix until combined.
Pour the ricotta mixture into the prepared tart shell. Sprinkle the pomegranate seeds evenly over the top.
Bake for 30-35 minutes, or until the filling is set and the crust is golden brown. Remove from the oven and let cool completely on a wire rack. Dust with powdered sugar before serving, if desired.
