Creamy Ricotta & Condensed Milk Tart
This light and airy ricotta tart is the ultimate no-fuss dessert — velvety smooth inside with a delicate golden top. Made entirely in a blender with just a handful of pantry staples, it comes together in minutes. Serve chilled for a refreshing treat that tastes far more impressive than the effort it takes!
🛒 Ingredients
10 servings
- 500 g (1 lb) fresh ricotta cheese
- 1 can (14 oz / 395 g) sweetened condensed milk
- 400 ml (1¾ cups) whole milk
- 4 egg yolks
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter, softened
- 2 tablespoons granulated sugar
- 4 egg whites, beaten to stiff peaks
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Directions
- 1
Preheat oven to 200 °C (400 °F). Grease and lightly flour a medium rectangular baking dish.
- 2
Place ricotta, condensed milk, whole milk, egg yolks, cornstarch and butter in a blender. Blend on high speed for 2–3 minutes until completely smooth and creamy.
- 3
Pour the mixture into a large bowl. In a separate clean bowl, beat the egg whites with a pinch of salt to stiff peaks, then gently fold them into the ricotta base using a spatula with slow, sweeping motions to keep the batter light and airy.
- 4
Pour the batter into the prepared dish and bake 35–40 minutes, until the top is lightly golden and the tart is fully set. Cool completely at room temperature, then refrigerate for at least 1 hour before slicing and serving cold.
💡 Chef's Tip
Use whole-fat ricotta and bring all ingredients to room temperature before blending for the silkiest result. A teaspoon of vanilla extract or fresh lemon zest takes the flavor up a notch. Keeps well in the fridge for up to 3 days — ideal for making ahead.
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