Lemon ricotta tartlets

Tag: Summer
[Translate to COM English:] Lemon ricotta tartlets
Nutritional values (per serving)
Calories 284 kcal
Fat15 g
Sodium 31.0 mg
Carbohydrates31 g
Protein 7 g
Phosphorus 88 mg
Potassium98 mg
Liquid37 ml
Ingredients (12 Serves )

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
CKD Stage : ALL moderate

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.

Origin: Italy