Ricotta and Raspberry Tart
- For the tarts
- 4 pre-packaged Mini tart shells about 8 cm in diameter (approximately 3 inches)
- 2 teaspoons finely grated Lime zest
- 2 Limes (juiced)
- 2 teaspoons cornstarch
- 100 grams butter
- 3 tablespoons powdered sugar
- 4 eggs
- 200 grams Ricotta cheese
- 150 grams Raspberries
Cut the parchment paper into 4 long strips about 8 cm wide x 50 cm long (approximately 3 x 15 inches). Wrap each strip around the tart shells and tape closed.
Combine the lime juice, lime zest and cornstarch in a small bowl. Melt the butter in a saucepan over low heat and stir in the powdered sugar. Add the eggs to the butter mixture one at a time while continuously whisking. Add the cornstarch mixture and whisk until smooth and thickened. Remove from the heat and stir in the ricotta.
Evenly divide the cream between the tart shells and top with the raspberries. Refrigerate for about 2 hours, until set. Remove the parchment paper, dust with powdered sugar and garnish with mint.