Baked Ricotta Fruit Tart
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 sugarFood Accompany: Vanilla Ice Cream, Sorbet
Notes
