Square Ricotta & Cream Cheese Baked Tart

Square Ricotta & Cream Cheese Baked Tart

Prep time: 20 minutes
Chill time: 30 minutes
Bake time: 40–50 minutes
Total time: About 1 hour 40 minutes
Servings: 9–12 squares

This creamy baked tart combines smooth ricotta and tangy cream cheese in a buttery pastry crust. The filling bakes into a rich, lightly sweet cheesecake-like layer with a delicate golden top. It’s wonderful served chilled, dusted with powdered sugar, or topped with fresh berries.

Ingredients

For the crust

• 1½ cups (190 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, cold and cubed
• 1 large egg yolk
• 1–2 tbsp ice water, as needed
• ½ tsp vanilla extract

For the ricotta filling

• 15 oz (425 g) whole-milk ricotta
• 8 oz (225 g) cream cheese, softened
• ¾ cup (150 g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp finely grated lemon zest
• 1 tbsp lemon juice
• 2 tbsp all-purpose flour or cornstarch
• ¼ tsp salt

Optional additions

• ½ tsp almond extract
• ½ cup mini chocolate chips
• ¼ cup raisins
• ½ tsp ground cinnamon
• ¼ tsp nutmeg

For finishing

• Powdered sugar
• Fresh berries
• Lemon zest
• Honey or berry sauce

Instructions

1. Prepare the baking pan

Preheat the oven to 350°F (175°C).

Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving some parchment hanging over two sides.

This will make the finished tart much easier to lift from the pan.

Lightly grease the exposed sides.

Make the Crust

2. Combine the dry ingredients

In a medium bowl, whisk together the flour, sugar, and salt.

3. Cut in the butter

Add the cold cubed butter.

Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

You should still see some small pieces of butter.

4. Add the egg yolk

Add the egg yolk and vanilla.

Mix until the dough begins to come together.

If it seems too dry, add ice water 1 teaspoon at a time.

Stop as soon as the dough holds together.

Don’t overwork it.

5. Press into the pan

Transfer the dough to the prepared square pan.

Press it evenly across the bottom using your fingertips or the flat bottom of a measuring cup.

Aim for an even layer.

Prick the crust several times with a fork.

6. Chill

Place the pan in the refrigerator for approximately 20–30 minutes.

Chilling helps prevent the crust from shrinking while baking.

7. Partially bake the crust

Bake the crust for approximately 12–15 minutes, until it looks dry and is just beginning to turn pale golden around the edges.

Remove from the oven and allow it to cool for a few minutes.

Keep the oven at 350°F (175°C).

Make the Filling

8. Prepare the ricotta

If your ricotta contains a lot of liquid, place it in a fine-mesh strainer for 15–30 minutes before using.

This prevents the tart from becoming watery.

9. Beat the cream cheese

Place the softened cream cheese and sugar in a large bowl.

Beat for approximately 2 minutes, until smooth and creamy.

10. Add ricotta

Add the ricotta.

Beat briefly until combined.

Don’t overbeat.

11. Add the eggs

Add the eggs one at a time, mixing on low speed after each addition.

Add the vanilla, lemon zest, lemon juice, flour or cornstarch, and salt.

Mix just until smooth.

If using almond extract, cinnamon, nutmeg, raisins, or chocolate chips, add them now.

Assemble and Bake

12. Pour in the filling

Pour the ricotta mixture over the partially baked crust.

Use a spatula to smooth the top.

Gently tap the pan against the countertop once or twice to release any large air bubbles.

13. Bake

Place the tart in the center of the oven.

Bake for approximately 40–50 minutes.

The edges should be set and lightly golden, while the center should still have a slight jiggle when the pan is gently moved.

Don’t wait for the center to become completely firm in the oven.

It will continue setting as it cools.

14. Cool gradually

Turn off the oven and leave the tart inside with the door slightly open for approximately 10–15 minutes.

Remove it and place it on a wire rack.

Allow it to cool completely.

15. Chill

Once cool, cover the pan and refrigerate for at least 2 hours, preferably overnight.

The chilled tart will slice much more cleanly.

Cut Into Squares

Use the parchment overhang to carefully lift the tart from the pan.

Place it on a cutting board.

For clean squares, use a sharp knife and wipe the blade between cuts.

Cut into 9 large squares or 12 smaller dessert bars.

Dust lightly with powdered sugar before serving.

Topping Ideas

Fresh Berry

Top each square with:

• Strawberries
• Blueberries
• Raspberries
• Blackberries

Add a little lemon zest for freshness.

Honey & Pistachio

Drizzle with a little honey and sprinkle with finely chopped pistachios.

Chocolate

Drizzle the chilled tart with melted dark chocolate.

For a richer version, add mini chocolate chips to the filling.

Lemon Berry

Serve with a spoonful of raspberry or blueberry sauce and additional lemon zest.

Tips for the Best Tart

Drain the ricotta

This is particularly important if your ricotta is wet.

Excess moisture can make the filling soft and prevent clean slices.

Don’t overmix the filling

Overmixing incorporates unnecessary air, which can cause the tart to puff dramatically and then sink as it cools.

Mix just until everything is smooth.

Don’t overbake

The center should have a slight wobble when it comes out of the oven.

A completely firm center usually means the tart has been baked too long and may become dry.

Chill thoroughly

Although you can technically serve the tart once cooled, refrigeration gives the filling a much better texture.

Make-Ahead Instructions

This tart is ideal for making ahead.

Prepare it completely 1–2 days before serving and keep it covered in the refrigerator.

Add powdered sugar and fresh toppings shortly before serving.

Storage

Store covered in the refrigerator for approximately 4–5 days.

Individual squares can also be frozen.

Wrap them tightly and freeze for up to 2 months.

Thaw overnight in the refrigerator.

A Delicious Serving Combination

For an elegant dessert, serve a chilled square with fresh raspberries, a dusting of powdered sugar, lemon zest, and a small drizzle of honey.

The creamy ricotta and cream cheese filling, buttery crust, bright lemon, and fresh berries make a particularly balanced combination.