Desserts

Baked Ricotta Fruit Tart

Download PDF
Print Recipe

Baked Ricotta Fruit Tart

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course : Dessert
Servings : 25 Portions
Calories : 150kcal

Equipment

  • Piping Bag
  • Spatula
  • Food Processor or Blender
  • Mixing Bowl or Pan
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 25 each Tart Shells
  • 325 gm Ricotta Cheese
  • 35 ml Lemon Juice
  • 125 ml Liquid Egg
  • 32 gm Honey
  • 35 gm White Sugar
  • 12 ml Vanilla Extract
  • 200 gm Raspberries fresh

Instructions

  • Wash raspberries with water (defrost if frozen). Defrost tart shells (if frozen).
  • Place ricotta cheese, lemon juice, liquid egg, honey, sugar, and vanilla in a food processor. Blend together on high until ingredients are a smooth consistency making sure to use a spatula to scrape the sides of the processor periodically.
  • With a piping bag or spoon, fill each tart shell with 25 gm of mixture. Top with 10 gm raspberries.
  • Place ready tart shells into ½ size- 2” deep production pans. Cover the middle half of the pan with aluminum foil, leaving the ends uncovered. Cook in the Multigen for 25 minutes. Remove when done.
  • Serve cold.
  • Garnish: Fresh raspberries, other fruit slices, mint leaf, lemon zest, icing sugar
    Food Accompany: Vanilla Ice Cream, Sorbet

Notes