Lemon Ricotta Tart

Prep Time: 10 Minutes
Cook Time: 75 Minutes

Equipment

• Piping Bag & 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, Frozen
• Ricotta Cheese
• Lemon Juice
• Liquid Egg
• Honey
• White Sugar
• Vanilla Extract
• Lemon Peel (zest)
• Mint Leaves

Method

1. Bake uncooked tarts in Multigen inside 1⁄2 size- 2” deep production pans and cook for 50 minutes. Once cooked, let cool.
2. Place all other ingredients in a food processor or mixer. Blend thoroughly and transfer to a large bowl.
3. Using a piping bag or measuring cup, pour filling into each tart shell, do not overflow (as shown).
4. Transfer to 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.
5. Garnish and serve Cold.

Garnish: Mint leaf, lemon zest

Food Accompany: Ice Cream, Sherbet or Fruit.