This cheesecake-like tart has a crust made from ground vanilla wafers rather than the standard graham crackers. The top of the tart might brown irregularly; conceal any spots by dusting the surface lightly with confectioners’ sugar (use a fine-mesh sieve).

　　

Ingredients

serves 8

　　72 vanilla wafers (from a 12-ounce box)

　　6 tablespoons (3/4 stick) unsalted butter, melted

　　2 cups ricotta cheese

　　4 ounces cream cheese, softened

　　2 large eggs

　　1/3 cup granulated sugar

　　2 tablespoons finely grated lemon zest (from 2 lemons), plus 3 tablespoons lemon juice

　　Confectioners’ sugar, for dusting (optional)

　　

Step 1

Preheat oven to 375°F. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter, and pulse until crumbs are evenly moistened.

　　

Step 2

Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.

　　

Step 3

In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners’ sugar, if desired.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.