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Ricotta Lemon Basil Tarts https://www.metro.ca/userfiles/image/recipes/tartelettes-au-citron-a-la-ricotta-et-au-basilic-10256.jpg PT20M PT10M PT30M
Preheat oven to 375°F (190°C).Bake tart shells according to package instructions. Let cool.Meanwhile, mix lemon zest with lemon juice and sugar in a small saucepan.Bring to a boil and simmer over medium heat for 7 minutes or until liquid becomes syrupy.Transfer to a bowl.Add limoncello. Let cool.Using a whisk, beat cream with ricotta.Add lemon syrup and basil.Beat for 2 more minutes.Fill tarts with lemon mousse.Serve cold or frozen.
15
5 1 5 5
15 store-bought tart shells 1 1/2 Tbsp. (25 mL) lemon zest 1/3 cup (75 mL) lemon juice 1/2 cup (125 mL) sugar 1 oz (30 mL) lemon liqueur (limoncello), optional 1/3 cup (75 mL) 35 % cream 1 cup (250 mL) Canadian ricotta cheese 1 1/2 tsp. (7 mL) fresh basil, chopped
Ricotta Lemon Basil Tarts

Ricotta Lemon Basil Tarts

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15
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 15
    store-bought tart shells
  • 1 1/2 Tbsp.
    (25 mL)
    lemon zest
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    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 G PRODUCT OF SOUTH AFRICA


    LEMONS

    LEMONS

    $2.99 ea.

    2 lb, PRODUCT OF SOUTH AFRICA OR ARGENTINA ROMAINE HEARTS 3 PK, PRODUCT OF U.S.A VIDALIA YELLOW SWEET ONIONS 3 lb PRODUCT OF U.S.A., No. 1 GRADE LIMES 1 lb, PRODUCT OF MEXICO


  • 1/3 cup
    (75 mL)
    lemon juice
  • 1/2 cup
    (125 mL)
    sugar
  • 1 oz
    (30 mL)
    lemon liqueur (limoncello), optional
  • 1/3 cup
    (75 mL)
    35 % cream
  • 1 cup
    (250 mL)
    Canadian ricotta cheese
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    Flyer Deal  (1)
    TRE STELLE RICOTTA OR MOZZARELLA BALL

    TRE STELLE RICOTTA OR MOZZARELLA BALL

    $6.79 ea.

    340 - 475 g, SELECTED VARIETIES


  • 1 1/2 tsp.
    (7 mL)
    fresh basil, chopped
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

Bake tart shells according to package instructions. Let cool.

Meanwhile, mix lemon zest with lemon juice and sugar in a small saucepan.

Bring to a boil and simmer over medium heat for 7 minutes or until liquid becomes syrupy.

Transfer to a bowl.

Add limoncello. Let cool.

Using a whisk, beat cream with ricotta.

Add lemon syrup and basil.

Beat for 2 more minutes.

Fill tarts with lemon mousse.

Serve cold or frozen.

Source : Dairy Farmers of Canada

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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