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Fresh Dandelion and Honey Ricotta Tart with Lemony Glaze

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A light and fresh tart combining creamy ricotta, sweet honey, and tangy lemon glaze with the unique earthiness of fresh dandelion greens. Perfect for spring gatherings or a simple dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 7 tbsp (100g) unsalted butter, cold and cubed
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 3–4 tbsp ice water
  • 1 cup (250g) whole milk ricotta cheese
  • 3 tbsp honey
  • 1 cup packed fresh dandelion greens, washed and roughly chopped
  • 1 large egg, room temperature
  • 1 tsp vanilla extract (optional)
  • 1/2 cup (60g) powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut into the flour using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Gradually drizzle ice water over the mixture, stirring gently with a fork after each addition until dough clumps together when pressed. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. In a medium bowl, combine ricotta, honey, egg, vanilla extract, and chopped dandelion greens. Mix gently until smooth without overbeating.
  4. Preheat oven to 375°F (190°C). Roll out chilled dough on a floured surface to fit a 9-inch tart pan. Press dough into pan and trim edges. Prick bottom with a fork.
  5. Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake another 5-7 minutes until golden but not fully browned.
  6. Pour ricotta and dandelion filling into pre-baked crust. Bake for 20-25 minutes until filling is set and slightly golden on top with a slight jiggle in the center.
  7. While tart cools, whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust consistency with more lemon juice or powdered sugar if needed.
  8. Drizzle lemon glaze over warm tart. Let sit for 10 minutes to set glaze slightly. Slice and serve at room temperature or chilled.

Notes

Keep butter cold for a flaky crust. Don’t overmix the filling to avoid grainy texture. Blind baking the crust prevents sogginess. Adjust glaze consistency for best drizzle effect. Younger dandelion leaves are less bitter; blanch tougher leaves if needed. If filling is too wet, fold in 1 tbsp cornstarch before baking.

Nutrition

Keywords: dandelion tart, ricotta tart, honey dessert, lemon glaze, spring dessert, easy tart recipe, homemade tart

Find it online: https://magnetmeal.com/fresh-dandelion-and-honey-ricotta-tart-easy-homemade-recipe-with-lemony-glaze/