Lemon Ricotta Tart
Servings : 25 Portions
Calories : 150kcal
Equipment
- Piping Bag
- Spatula
- 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 frozen
- 325 gm Ricotta Cheese
- 35 ml Lemon Juice
- 125 ml Liquid Egg
- 35 ml Honey
- 35 gm White Sugar
- 12 ml Vanilla Extract
- 175 gm Lemon Peel zest
- 30 gm Mint Leaves whole
Instructions
- Bake uncooked tarts in Multigen inside ½ size- 2” deep production pans and cook for 50 minutes. Once cooked, let cool.
- Place all other ingredients in a food processor or mixer. Blend thoroughly and transfer to a large bowl.
- Using a piping bag or measuring cup, pour filling into each tart shell, do not overflow (as shown).
- Transfer to 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.
- Garnish and serve Cold.
- Garnish: Mint leaf, lemon zestFood Accompany: Ice Cream, Sherbet or Fruit
Notes
