Ricotta lemon-basil tarts

Name: Ricotta lemon-basil tarts
Yield: 15 tarts
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

This is the Ricotta lemon-basil tarts recipe.

Prep: 20 min
Cooking: 10 min

Yields 15 tarts

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.