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Ricotta lemon-basil tarts
This is the Ricotta lemon-basil tarts recipe.
- Prep: 20 min
- Cooking: 10 min
![ricotta lemon basil tarts ricotta lemon basil tarts](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/ricotta-lemon-basil-tarts.jpg.jpeg?itok=6Z6hCNs8)
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.
Learn more about
Nutritional information
Per servingEnergy: | 170 Calories |
Protein: | 3 g |
Carbohydrate: | 18 g |
Fat: | 10 g |
Fibre: | 0.6 g |
Sodium: | 102 mg |
Top 5 Nutrients
(% DV*) | |
---|---|
Calcium: | 4 % / 43 mg |
Folate: | 8 % |
Riboflavin: | 5 % |
Selenium: | 7 % |
Thiamin: | 5 % |