Prep Time: 10 Minutes
Cook Time: 25 Minutes
Equipment
- Piping Bag and Spatula
- Mixing Bowl or Pan
- 1⁄2 size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
- Food Processor/Blender
Ingredients
- Tart Shells
- Ricotta Cheese
- Lemon Juice
- Liquid Egg
- Honey
- White Sugar
- Vanilla Extract
- Raspberries, Fresh
Method
- 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 1⁄2 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