Citrus Creme Tart
By: Natalie
Published: Monday, May 31, 2010 - 11:20am

Ingredients




250 grams Ricotta
75 grams Icing Sugar
50 grams Caster Sugar
Zest of 3 lemons
Zest of 2 limes
Juice of 1 lemon and 1 lime
teaspoon of lemon curd
7 digestive biscuits
80 grams butter

Preparation

1 In a large bowl mix the ricotta, icing sugar and caster sugar together until smooth. 2 Add the fruit zest and juice and the lemon curd. 3 Wrap the digestive biscuits loosely in cling film and bash them with a rolling pin until they are just crumbs 4 In a small pan melt the butter. 5 Add the biscuit crumbs to the butter. 6 Put a thin layer of the biscuit mix into the bottom of one of your tart tins (I use individual tartlet tins with removable bottoms, this makes the tarts easier to get out!) 7 Spoon over the citrus creme. 8 Put in the fridge for a couple of hours. 9 When the tarts are needed, turn them out on to a plate and garnish with some fresh berries.

About


I thought this up this afternoon when I found a tub of ricotta in the fridge! Even though it is light, it is quite sweet so is best served with some fresh fruit i.e strawberries or raspberries to cut through the sweetness.