Prep Time: 15 Minutes
Cook Time: 25 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Piping bag and spatula
- 1⁄2 size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Tray Services Retherm Cart
- Food Processor
Ingredients
- Tart Shells, Frozen
- Ricotta Cheese
- Lemon Juice
- Liquid Egg
- Honey
- White Sugar
- Vanilla Extract
- Lemon Peel (zest)
- Mint Leaves
Method
- Defrost tart shells and bake in a ó size- 2” deep production pan in Multigen for 25 minutes.
- In a food processor, add all ingredients except the tart shells. Blend until smooth and creamy. Transfer to a large bowl and refrigerate until tart shells have cooled.
- Add mixture to a piping bag and pipe approximately 35 gm of filling per tart shell. Cover and refrigerate until service.
- Garnish with graham crumbs and serve Cold.
Garnish: Graham crumbs or fruit pieces
Food Accompany: Fresh fruit such a watermelon or strawberries