Ricotta Lemon Tart with Pistachio Crust and Honey Glaze

Why You’ll Love This Recipe

• Silky, custardy ricotta filling that is lightly sweet and bright with lemon.
• Buttery pistachio shortbread crust brings a delicate crunch and nutty aroma.
• A glossy warm-honey glaze adds shine and a floral finish without overpowering the citrus.
• Simple press-in crust and no-fuss mixing make it very doable for home bakers.

Grocery List

• Produce: 3–4 lemons
• Dairy: Whole-milk ricotta, heavy cream, unsalted butter, eggs
• Pantry: Unsalted pistachios, all-purpose flour, powdered sugar, granulated sugar, cornstarch, mild honey, vanilla extract, fine sea salt

Full Ingredients

Pistachio Shortbread Crust

• 3/4 cup (90 g) unsalted shelled pistachios (roasted or raw)
• 1 cup (120 g) all-purpose flour
• 1/3 cup (40 g) powdered sugar
• 1/4 tsp fine sea salt
• 8 tbsp (113 g) unsalted butter, softened to cool room temperature
• 1 tsp vanilla extract

Ricotta–Lemon Filling

• 16 oz (450 g) whole-milk ricotta, drained in a sieve 30 minutes
• 2/3 cup (135 g) granulated sugar
• 2 large eggs + 1 large egg yolk
• 1/2 cup (120 ml) heavy cream
• 2 tbsp finely grated lemon zest (from about 2 large lemons)
• 1/4 cup (60 ml) fresh lemon juice
• 1 tbsp (10 g) cornstarch
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt

Honey–Zest Glaze & Finish

• 3 tbsp mild honey
• 1 tsp hot water
• 1 tsp fresh lemon juice
• 1 tsp finely grated lemon zest, plus more to taste
• 2 tbsp chopped unsalted pistachios, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep the ricotta, pan, and oven

Set a fine-mesh sieve over a bowl and add the ricotta. Let drain 30 minutes to remove excess moisture for a silkier set. Meanwhile, heat the oven to 350°F (175°C). Lightly butter a 9-inch (23-cm) tart pan with a removable bottom. For easy unmolding, place a circle of parchment on the base.

Step 2: Make the pistachio shortbread crumbs

If using raw pistachios, lightly toast them on a baking sheet for 5–6 minutes as the oven heats; cool completely. Pulse pistachios in a food processor until they form a coarse, sandy meal—avoid turning them into paste. Add flour, powdered sugar, and salt; pulse to combine. Scatter in the softened butter and vanilla, then pulse until the mixture clumps when pressed. If it looks dry, sprinkle in 1–2 teaspoons cold water and pulse once or twice.

Step 3: Press and par-bake the crust

Tip the crumbs into the prepared pan. Press firmly and evenly across the bottom and up the sides (use the flat bottom of a measuring cup). Freeze 10–15 minutes to minimize shrinkage. Dock the base with a fork. Bake at 350°F (175°C) for 16–18 minutes, until lightly golden at the edges and dry to the touch. Transfer to a rack and cool 10 minutes. Reduce oven to 325°F (165°C).

Step 4: Blend the ricotta–lemon filling

In a food processor or with a hand mixer, blend the drained ricotta until creamy, 30–60 seconds. Add sugar and lemon zest; blend until smooth. Add eggs and yolk one at a time, mixing just to combine. Mix in heavy cream, vanilla, and salt. In a small bowl, whisk the cornstarch into the lemon juice to make a lump-free slurry, then blend it into the filling. Avoid whipping in too much air.

Step 5: Fill and bake

Pour the filling into the warm crust and smooth the top. Bake at 325°F (165°C) for 22–26 minutes, until the edges are set and the center has a slight wobble (like gentle Jell-O). An instant-read thermometer at the center should read about 150–155°F (65–68°C). Do not overbake.

Step 6: Cool and chill for clean slices

Cool the tart on a rack for 1 hour, then refrigerate uncovered until cool and lightly set, 45–60 minutes. This step keeps the filling silky and helps the honey glaze set nicely.

Step 7: Warm-honey glaze and finish

In a small saucepan over low heat (or in a microwave-safe bowl), gently warm the honey with the hot water and 1 teaspoon lemon juice until fluid, 30–60 seconds; do not boil. Stir in 1 teaspoon lemon zest. Brush the warm glaze over the surface of the tart. Garnish the edge with chopped pistachios and a pinch more zest, if desired. Unmold, slice with a warm, dry knife, and serve slightly chilled or at cool room temperature.

Pro Tips

• Drain your ricotta. Even 20–30 minutes in a sieve dramatically improves the filling’s silkiness and set.
• Grind, don’t paste. Pulse pistachios to a sandy meal so the crust stays crisp and short, not oily.
• Bake by wobble. Pull the tart as soon as the center gently jiggles; residual heat finishes the set.
• Zest first, then juice. Use a microplane to remove only the fragrant yellow zest—avoid the bitter white pith.
• For the glossiest look, glaze when the tart is cool but not cold; the honey will spread evenly without running.

Variations

• Orange–Cardamom: Swap lemon zest/juice for orange and add 1/4 tsp ground cardamom to the filling.
• Mascarpone-Ricotta: Replace 1/2 cup (120 g) ricotta with mascarpone for extra richness.
• Gluten-Free Crust: Use a 1:1 gluten-free flour blend or substitute 3/4 cup (75 g) almond flour for half the all-purpose flour.

Storage & Make-Ahead

Refrigerate the tart, covered, for up to 3 days. For best crust texture, glaze the day you plan to serve. The pressed raw crust can be wrapped and frozen in the pan for up to 1 month; bake from frozen, adding 2–3 minutes to the par-bake time. Freezing the fully baked tart is not recommended as ricotta can become grainy.

Nutrition (per serving)

Approximate for 1 of 10 slices: 510 calories; 32 g fat; 49 g carbohydrates; 28 g sugars; 10 g protein; 0.9 g fiber; 210 mg sodium.