Creamy Ricotta and Semolina Tart

If you have ricotta on hand and want a dessert that’s both comforting and a little special, this ricotta and semolina tart might just become your new favorite. It’s one of those simple, reliable recipes that bring a delicate texture and just the right touch of sweetness to your table without needing any complicated steps. The semolina adds a subtle bite that makes the tart pleasantly firm but still tender and creamy inside. Vanilla and lemon zest brighten up the flavor beautifully, making it fresh yet rich.

This tart is especially handy because it’s forgiving — the center should be a little soft when it comes out of the oven; it will set as it cools. It’s perfect for a crowd or a quiet weekend treat, and goes wonderfully with fresh berries or a light fruit sauce. It’s one of those desserts that pairs just as well with an afternoon tea as with a simple after-dinner coffee.

Why You’ll Love This Recipe

Uses simple ingredients you likely already have in your kitchen.
The ricotta creates a creamy texture while semolina adds a lovely, gentle firmness.
Vanilla and lemon zest deliver a fresh and naturally sweet aroma.
The tart is straightforward to make and holds together well without a crust.
Baking until the edges turn golden but leaving the center slightly soft ensures the perfect balance.
Easily adaptable with fresh berries or fruit sauces for serving.

Ingredients

1 cup (500 g) fresh ricotta cheese
½ cup plus 1 tablespoon (120 g) granulated sugar
¼ cup (60 g) fine semolina
3 large eggs
1 vanilla bean (split and seeds scraped) or 1 teaspoon vanilla extract
Zest of 1 lemon (optional)
Powdered sugar, for dusting
Butter, for greasing the pan

Ingredient Notes

Fresh ricotta is key here; it should be well-drained to avoid excess moisture that could make the tart too wet. Semolina differs from regular flour by having a coarse texture and adds just a bit of structure and bite, preventing the filling from feeling too custardy. The vanilla bean seeds give a more vibrant flavor than extract, but either works fine. Lemon zest lifts the overall taste and balances the richness, but you can leave it out if you prefer a simpler profile.

Kitchen Tools Needed

20-22 cm (8-9 inch) round cake or tart pan
Mixing bowls
Whisk or electric mixer
Spatula
Microplane or fine grater (for zesting lemon)

Step-by-Step Instructions

Preheat your oven to 170°C (340°F). Generously butter a round 20-22 cm (8-9 inch) cake pan. This helps the tart release easily after baking.
In a large bowl, combine the ricotta and granulated sugar. Stir or whisk until the mixture becomes smooth and creamy, with no large lumps remaining.
Add the eggs one at a time, beating well after each addition. This helps the batter emulsify and prevents curdling.
Stir in the vanilla seeds scraped from the pod or the vanilla extract, along with the lemon zest if you’re using it. This is when the batter fills with aroma.
Gradually add the semolina, mixing gently but thoroughly to combine everything. The batter should be thick but pourable — if it feels too stiff, a splash of milk or cream can loosen it slightly.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes or until the edges are nicely golden and the center is still just a bit wobbly when you gently shake the pan. This ensures a moist, tender middle.
Let the tart cool in the pan for about 15 minutes before dusting the top with powdered sugar. Serve warm or at room temperature, ideally with fresh berries or a light fruit sauce to complement the creamy filling.

Pro Tips

Use ripe, fresh ricotta drained for best texture; if too wet, wrap it in cheesecloth and let it drain in the fridge for an hour.
Avoid overmixing once you add the semolina to prevent a dense tart.
Baking time may vary slightly depending on your oven — keep an eye on the edges color and center jiggle.
The tart is better served slightly warm or at room temperature rather than cold, which can make it feel too firm.
You can prepare this in advance and refresh by warming slightly before serving.

Common Mistakes

Using wet or low-quality ricotta can lead to a soggy, runny tart.
Overbaking until completely firm will dry out the interior and lose the creamy texture.
Skipping the step of mixing eggs one at a time can cause the mixture to split or curdle.
Neglecting to grease the pan well may cause the tart to stick and break when serving.
Forgetting to zest the lemon reduces the tart’s brightness and balance.

Variations

Swap lemon zest with orange zest for a different citrus note.
Stir in a handful of finely chopped candied orange peel or dried fruits for texture.
Add a tablespoon of almond flour with semolina for a nutty aroma.
Serve with a drizzle of honey or a dollop of whipped cream for extra indulgence.

Serving Suggestions

This tart shines served warm or at room temperature with fresh berries like raspberries or blueberries. A simple mixed berry compote or a drizzle of raspberry sauce adds a lovely contrast. It pairs beautifully with coffee or a light tea in the afternoon or as a dessert after a casual dinner.

Storage Instructions

Store any leftover tart covered in the refrigerator for up to 3 days. Because of the dairy content, it’s best kept chilled but wrapped well to prevent absorbing other fridge odors.

Reheating Tips

Gently warm slices in a low oven (around 150°C / 300°F) for 5-8 minutes or briefly in the microwave (15-20 seconds) to bring back that soft, creamy texture. Avoid overheating, which can make the tart dry.

Nutrition Estimate (per serving, serves 8)

Calories: 220 kcal
Protein: 10 g
Carbohydrates: 26 g
Fat: 8 g

Recipe Summary

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 50-55 minutes
Servings: 8
Cuisine: Italian-inspired
Course: Dessert
Calories: 220 per serving

Frequently Asked Questions

Can I use a different cheese instead of ricotta?
Ricotta’s mild flavor and soft texture are important here. Cottage cheese might be too moist and grainy. Cream cheese will change the texture and flavor but could work in a pinch.

What’s the best way to drain ricotta?
Place ricotta in a fine mesh strainer or cheesecloth-lined sieve and let it sit in the fridge for an hour or so to remove excess moisture.

Can I make this tart gluten-free?
Traditional semolina is wheat-based, so this recipe is not gluten-free. You could try replacing semolina with finely ground almond flour, but texture will differ.

Why is the center of the tart soft when it’s done?
The center should be slightly soft and delicate, not raw. It firms up as the tart cools, giving that creamy finish.

How do I prevent the tart from sticking to the pan?
Thoroughly grease the pan with butter and if you prefer, dust lightly with flour or line with parchment paper before pouring the batter.

This ricotta and semolina tart is a simple but elegant dessert that turns everyday ingredients into something special. Its soft, creamy interior with a just-set texture makes a pleasant change from denser cakes, and the fresh citrus and vanilla flavor keep it from feeling heavy. Whether for a casual family meal or when guests drop by unexpectedly, it’s reliably delicious and easy to pull together.