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[Translate to COM English:] Lemon ricotta tartlets

Lemon ricotta tartlets

moderate
Dessert
Summer
CKD Stage: ALL
Origin: Italy

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)

Calories284 kcal
Fat15 g
Sodium31 mg
Carbohydrates31 g
Protein7 g
Phosphorus88 mg
Potassium98 mg
Liquid37 ml

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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