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12 servings, 1 tart each
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Omit pie crusts. Prepare filling as directed; pour into 1 ready-to-use graham cracker crumb crust (6 oz.). Bake at 350°F for 45 to 50 min. or until center is almost set. Cool, then refrigerate and top with fruit just before serving as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was my first attempt at a Ricotta cheesecake so I wanted to start out with one that looked easy. I made this as the pie instead of the tarts and served strawberries and raspberries on the side. It was very easy and it tasted great! Will definitely recommend this and make this again.
I love the simplicity of this recipe, and it has a very nice elegant presentation perfect for gatherings. I left out the lemon peel, and I made half with strawberries on top, and half with a pineapple ring on top (from a can, drained) They were both very good.
I made the tarts for Easter and my family loved them. They are easy and delicious. Thank you.