Baked Lemon Ricotta Tart With Strawberries Recette

Indulge in this exquisite Baked Lemon Ricotta Tart with Strawberries – a delightful twist on classic English cuisine! This creamy, citrusy tart boasts a rich, homemade pastry crust (or use store-bought for a quicker option) and is bursting with the bright flavors of lemon and ricotta. Perfect for afternoon tea or a special occasion, this recipe, originally featured in the October 2005 edition of Australian Good Taste magazine, is a timeless treat.

Préparation 65 min
Cuisson 85 min
Calories 394.2 kcal
Protéines 21g
Note Soyez le premier
Baked Lemon Ricotta Tart With Strawberries 45

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Baked Lemon Ricotta Tart With Strawberries

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Comment préparer Baked Lemon Ricotta Tart With Strawberries

  1. Preheat oven to 200°C (392°F). In a food processor, combine 250g plain flour, 125g cold unsalted butter (cubed), 50g caster sugar, and a pinch of salt. Pulse until the mixture resembles breadcrumbs.
  2. Add 2 large egg yolks and 2-3 tablespoons of ice water. Pulse until the dough just comes together. Turn onto a lightly floured surface and knead gently until smooth.
  3. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 20 minutes.
  4. On a lightly floured surface, roll out the pastry to a 3mm thickness. Carefully line a 25cm fluted tart tin with a removable base. Trim any excess pastry.
  5. Refrigerate the lined tart tin for 30 minutes.
  6. Line the pastry with baking paper and fill with pie weights, dried beans, or rice.
  7. Bake for 15 minutes. Remove the paper and weights and bake for another 10-12 minutes, or until golden brown. Remove from oven and reduce temperature to 190°C (374°F).
  8. In a food processor, combine 500g ricotta cheese, 100g caster sugar, 2 large eggs, 2 extra large egg yolks, the zest of 2 lemons, and the juice of 1 lemon. Process until smooth.
  9. Pour the ricotta mixture into the prepared pastry crust.
  10. Bake for 30 minutes, or until the filling is set. Let cool completely for at least 30 minutes.
  11. Dust with icing sugar and serve with fresh strawberries.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

71g

Fat

56g

Carbs

15g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Pies And Tarts Tarts Desserts Eggs Dairy Fruit Australian Oven Refrigerator Dinner Party Vegetarian Cheese Eggs Food Processor Blender Dietary Low Sodium Inexpensive Low In Something Citrus Lemon Taste Mood Sweet Equipment Small Appliance Presentation Served Cold 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Baked Lemon Ricotta Tart With Strawberries ?

Baked Lemon Ricotta Tart With Strawberries prend environ 150 minutes du début à la fin — environ 65 minutes de préparation et 85 minutes de cuisson.

Combien de calories contient Baked Lemon Ricotta Tart With Strawberries ?

Baked Lemon Ricotta Tart With Strawberries contient environ 394.2 calories par portion, avec environ 21 g de protéines, 15 g de glucides et 29 g de lipides.

De quels ingrédients ai-je besoin pour Baked Lemon Ricotta Tart With Strawberries ?

Les principaux ingrédients de Baked Lemon Ricotta Tart With Strawberries sont Plain Flour, Unsalted Butter, Caster Sugar, Salt, Egg Yolks, Ice Water. Consultez la liste complète avec les quantités ci-dessus.

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