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Print this Recipe    Ricotta Tarts

Baked Ricotta and Candied Fruit Tarts
Description Makes 6 tarts.

350 g fresh ricotta cheese drained
3 large eggs separated
100 g caster sugar
zest of 1 lemon
75 g melted butter
50 g plain flour
1 pinch sea salt
25 g candied citron finely diced
25 g candied orange peel, finely diced
25 g candied grapefruit peel, finely diced
25 g candied ginger, finely diced.

Stand the ricotta in a sieve lined with muslin and allow to drain
over a bowl in the refrigerator overnight. To prepare the pastry,
chill the bowl and blade of a food processor in the refrigerator.
Blend the butter icing sugar and orange zest to make a smooth paste.
Add the egg and orange essence and blend. Pour in the flour and
pulse just until the dough comes together. Remove the dough from
the bowl and wrap in plastic food wrap. Refrigerate for 2 hours.
Roll the dough out on a cool floured surface until 1/2cm thick,
cut into six rounds and press each pastry round into a 12cm buttered
or Teflon tart mould. Allow to rest again in the refrigerator for
30 minutes before baking. Prick the base of each pastry shell with
a fork and bake in a 160C oven until the pastry is crisp and pale
golden, about 12 minutes.

To make the filling, blend the ricotta, with the egg yolks and
sugar until smooth. Add the lemon zest, melted butter, flour and
salt, work briefly, but do not overwhip. Stir in the diced fruit
by hand, whisk the egg whites until soft peaks form and fold them
gently into the mixture. To make the tarts, pour the ricotta mixture
into the tart shells and bake at 150C for 20 minutes. Remove from
the oven, allow the tarts to stand in their tins for 5 minutes,
then transfer them to serving plates. Dust with icing sugar and
serve warm.


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