Ricotta lemon-basil tarts
This is the Ricotta lemon-basil tarts recipe.
- Prep: 20 min
- Cooking: 10 min
Yields 15 tarts
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Ingredients
- 15 store-bought tart shells
- 1 1/2 tbsp (25 mL) lemon zest
- 1/3 cup (75 mL) lemon juice
- 1/2 cup (125 mL) sugar
- 1 oz (30 mL) limoncello (lemon liqueur) optional
- 1/3 cup (75 mL) 35% cream
- 1 cup (250 mL) Canadian Ricotta
- 1 1/2 tsp (7 mL) fresh basil chopped
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Preparation
Preheat oven to 375°F (190°C). Bake tart shells according to package instructions. Let cool.
Meanwhile, mix lemon zest with lemon juice and sugar in a small saucepan. Bring to a boil and simmer over medium heat for 7 minutes or until liquid becomes syrupy. Transfer to a bowl. Add limoncello. Let cool.
Using a whisk, beat cream with Ricotta.
Add lemon syrup and basil. Beat for 2 more minutes.
Fill tarts with lemon mousse. Serve cold or frozen.
Tips
Cheese alternatives: Canadian Mascarpone, Cream Cheese.
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Nutritional information
Per serving| Energy: | 170 Calories |
| Protein: | 3 g |
| Carbohydrate: | 18 g |
| Fat: | 10 g |
| Fibre: | 0.6 g |
| Sodium: | 102 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 3 % / 43 mg |
| Folate: | 8 % |
| Selenium: | 7 % |
| Riboflavin: | 5 % |
| Thiamin: | 5 % |
