Honey and lemon zest flavor this tart made with ricotta cheese. A crisp crust and crunchy almond topping sandwich the creamy filling.
What to buy: Store-bought ricotta works fine in this recipe, or you could make your own.
Special equipment: You will need a 9-inch round tart pan with a removable bottom to make this dessert.
Game plan: Drain the ricotta of excess moisture by placing it in a fine-mesh strainer set over a bowl. Cover with plastic wrap, weigh the cheese down with a heavy object, and refrigerate overnight.
For the filling:
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...