Lemon ricotta tartlets
Ingredients
(12 Servings)
Pie crust:
- 300 g flour
- 80 g sugar
- 1 egg (size M)
- 150 g soft butter
- 2 tbsp olive oil
- zest of 1 lemon (4–5 g)
Ricotta filling:
- 250 g creamy ricotta
- 50 g sugar
- 2 eggs (size M)
- juice and zest of 1 lemon
- lemon slice for decoration
Nutritional values
(per serving)
Directions
Place the flour in a large bowl, add sugar, egg, butter, oil and lemon zest. Mix the ingredients together and then knead with your hands to make a smooth dough. Wrap it with cling film and place in the fridge for 30 minutes.
Preheat the oven to 200 °C.
Mix ricotta, sugar, eggs, lemon juice and zest in a mixer or with a hand mixer until smooth. Coat 12 tartlet tins with butter. Roll the pastry out on a lightly floured work surface and cut it into 12 pieces. Put the dough in the tartlet tins and then pour in the ricotta cream up to ¾ of the tin. Now bake the tartlets in the preheated oven at 200 °C for 20–25 minutes.
Allow the tartlets to cool down after baking and decorate them with a slice of lemon.
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