Ricotta lemon-basil tarts

This is the Ricotta lemon-basil tarts recipe.

  • Prep: 20 min
  • Cooking: 10 min
Yields 15 tarts
ricotta lemon basil 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

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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Nutrition

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: 4 % / 43 mg
Folate: 8 %
Selenium: 7 %
Riboflavin: 5 %
Thiamin: 5 %