Ricotta-Lemon Tart

A friend brought this to a reception recently and it was delicious. It is from Martha Stewart. I smile at the direction that requires counting out 72 Nilla wafers-- it makes me want to be naughty and count out 71. Or 73. 

Ricotta-Lemon Tart

Ingredients

• 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)
• 3 tablespoons lemon juice
• Confectioners' sugar, for dusting (optional)

Directions

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