Ricotta and Raspberry Tart

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Ricotta and Raspberry Tart
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Health Score:
5,9 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
4
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
For preparing and garnishing
Parchment paper
mint
powdered sugar
How healthy are the main ingredients?
Ricotta cheeseRaspberryLimeeggmint

Preparation steps

1.

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.  

2.

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. 

3.

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.