Lemon Ricotta Tart - cooking recipe

Ingredients

6 dozen vanilla wafers
6 tablespoons unsalted butter, melted
2 cups whole milk ricotta cheese
2 large eggs
1/3 cup sugar
2 tablespoons finely grated lemon zest (about 2 lemons)
3 tablespoons fresh lemon juice (about 1 lemon)

Preparation

Preheat oven to 375 degrees.
In a food processor, pulse vanilla wafers until finely ground, to yield 2 cups.
Transfer to a meduim bowl.
Add melted butter, using your hands to combine.
Press crumb midture into bottom and up sides of a 9-inch tart pan with a removable bottom.
Place pan on a baking sheet.Bake crust until lightly browned, 10-12 minues.
Remove from oven.
In a fod processor, blend ricotta, cream cheese, eggs, sugar, lemon zest, and juice until smooth.
Pour into crust.
Bake until filling is set and browned in spots, 30-35 minutes.
Remove from over.
Cool completely before serving.
Tart is best eated the day it is made.