Prep Time
20 mins
Servings
8 Servings
Cook Time
25 mins
Difficulty
Easy
Bright, creamy lemon-scented ricotta is baked in crisp pastry cases for an elegant yet quick weeknight dessert. Ready-rolled pastry and a simple filling make these tartlets easy to assemble.
Ingredients
320g Ready-rolled shortcrust pastry
250g Ricotta (whole milk)
80g Caster sugar
2 Large eggs, beaten
2 tsp Lemon zest, finely grated (From 2 medium lemons)
2 tbsp Lemon juice
1 tbsp Cornflour
1 tsp Vanilla extract
10g Icing sugar, for dusting
Method
Step 1
Preheat the oven to 190ºC (fan 170ºC). Lightly grease a 8-hole muffin or tartlet tin.
Step 2
Unroll the pastry and cut eight rounds about 10cm diameter. Gently press each round into the tin wells, trimming any excess and prick the bases with a fork.
Step 3
Line each shell with a small square of baking paper and fill with baking beans or dried rice. Blind bake for 10 minutes, then remove the paper and weights and bake for a further 3 minutes until the base is just beginning to colour. Remove from oven and reduce oven temperature to 180ºC.
Step 4
Meanwhile, make the filling. In a mixing bowl combine the ricotta, caster sugar, beaten eggs, lemon zest, lemon juice, cornflour and vanilla. Whisk until smooth and well combined but do not overbeat.
Step 5
Divide the filling evenly between the pre-baked pastry cases, smoothing the tops with the back of a spoon.
Step 6
Bake at 180ºC for 12–15 minutes until the filling is set but still slightly wobbly in the centre. Remove from the oven and allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 7
When cool, dust lightly with icing sugar and scatter a little extra lemon zest over each tartlet before serving.
Nutritional Information
Per serving:
Energy - 293kcal
Protein - 7g
Carbohydrates - 33g
Fat - 15g
Fibre - 1g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Use ready-rolled pastry to save time. For a brighter lemon flavour, add an extra 1 tsp lemon zest to the filling. Tartlets can be made a day ahead and chilled.
