About This Recipe
A light and tangy treat where the delicate crispness of golden filo pastry envelops a lemon ricotta mousse, enhanced by a touch of citrus oil and the indulgence of a melt-in-the-mouth lemon cream.
Ingredients
At Oliviers&Co
Pressed Olive & fresh lemon
Lemon Curd
At the market
3 eggs
300 g ricotta cheese
100 g sugar
1 organic lemon
1 tbsp liquid vanilla extract
6 sheets of filo pastry
30 g melted butter
Directions
Preheat the oven to 170°C.
Brush the sheets of filo pastry with melted butter, then cut them into 4 pieces and place them in 6 buttered tartlet tins.
Zest the lemon and squeeze it to extract the juice. In a bowl, beat the ricotta with an electric mixer, adding the sugar while continuing to beat well.
Once the ricotta is smooth and fluffy, add the liquid vanilla, lemon zest, and eggs one at a time, whisking well between each addition.
Finally, add a pinch of salt, the lemon juice, and a tablespoon of olive oil and lemon juice.
Divide the ricotta and lemon mixture between the tart shells. Bake the tartlets for 25-30 minutes.
Remove from the oven and allow to cool before removing from the tins.
Just before serving, spread a teaspoon of lemon cream on each tartlet for an extra touch of indulgence.