Sweet

Amazing Alegria Ricotta And Lemon Tart

This fantastic recipe comes from Chef Lorenzo Nobili from Alegria.

Ricotta And Lemon Tart

Print Recipe
Serves: 6 Cooking Time: 1 hour

Ingredients

  • 6x90mm short crust tart shell (blind baked)
  • 300gm ricotta
  • 200gm mascarpone
  • 200gm Candied mix Peel
  • 120gm Caster sugar
  • 5 egg yolk
  • 6 egg white
  • Lemon zest cut into fine strips
  • Icing sugar
  • 200gm mascarpone

Instructions

1

Mix ricotta, mascarpone, mixed peel, egg yolks and 100g of caster

2

sugar in a large bowl with a wooden spoon

3

Whisk six egg whites until firm in a separate bowl.

4

Add remaining 20 gm of sugar and whisk until stiff peaks form

5

Gently fold egg whites into ricotta and peel mix

6

Spoon mix into tart shell and fill to the rim

7

Bake for about 25 mins in an oven preheated to 160℃ or until the filling retains a slight wobble

8

Dust with icing sugar, lemon zest and spoon of mascarpone

Notes

Great recipe from Chef Lorenzo Nobilio at Alegria Bistro and Bar. Photography by Caco Photography and Babyrhino

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