Ricotta Dessert Tart
Servings : 25 Portions
Calories : 170kcal
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Piping Bag
- Spatula
- Mixing Bowl or Pan
- Food Processor or Blender
- 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
Instructions
- Defrost tart shells and bake in a ½ 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 piecesFood Accompany: Fresh fruit such a watermelon or strawberries
Notes
