Good Mood Recipe
Lemon Tarts with Ricotta
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Lemon Tarts with Ricotta - Zesty Lemon Italian Treat!
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
12
- For Pastry Dough
- 4 cups all-purpose flour
- 3 Tbsps granulated sugar
- ½ tsp salt
- 1 cup cold butter
- 1 fresh egg
- 2 Tbsps water
- For Ricotta Cream Filling
- lemons
- 2 Tbsps fresh lemon juice
- ¼ cup finely chopped Candied lemon (plus extra for garnish)
- 1 ¾ cups Ricotta cheese
- 1 ⅔ cups plain Yogurt
- 6 Tbsps packed brown sugar
- In Addition
- butter (for greasing tart molds)
Preparation steps
1.
For Pastry Dough:
2.
In a food processor add flour, sugar and salt. Pulse for 2 seconds to thoroughly mix.
3.
Slice chilled butter into chunks; add butter to the flour mixture. Pulse 3 to 4 times for 2 to 3 seconds each time, or until mixture is crumbly.
4.
In a small bowl, whisk egg and water together. Pour over the flour mixture and pulse 2 to 4 times, or until the mixture pulls away from the sides of the bowl.
5.
Remove the dough, shape into a disc and cover tightly with plastic wrap. Chill for 30 minutes.
6.
Preheat the oven to 350ºF. Grease the tart molds with butter.
7.
Lightly flour your work surface and rolling pin and roll out the dough to a thickness of 1/8-inch. Cut out circles slightly larger than the molds. Line the molds with the pastry dough, gently pressing the dough into the sides of the mold.
8.
Place the paper cupcake liners on top of the pastry and fill with a layer of dried beans. Place the tart pans on a large baking sheet. Bake in prepared oven for 15 minutes or until golden brown. Cool tart pans on a wire rack; carefully remove pastry from tart pans.
9.
For Ricotta Cream Filling:
10.
In a large bowl, combine lemon zest, lemon juice, 1/4 cup candied lemon peel, ricotta, yogurt and brown sugar; mix until creamy. Spoon filling into pastry shells and garnish with candied lemon peel. Serve.
