Ricotta and Lime TartIngredients :
1 x quantity pâte sablée
2 tsps candied orange peel
6 egg yolks and 4 whites
150g caster sugar
10 cl thick crème fraiche
2 tbsp lime syrup
Roll out the pastry and use to line a buttered flan tin. Prick the pastry all over with a fork and chill for 30 mins.
Peel two of the limes and cut the zest into fine strips, Place them in cold water and bring to the boil, Rinse, drain and put the blanched zest into a saucepan with the syrup and 2 tbsps water. Make candied peel by heating over a gentle flame until the water evaporates. Tip out onto kitchen paper and set aside.
Grate the zest from the remaining two limes. Juice all four limes and strain the juice.
Beat the ricotta with the crème fraîche, egg yolks and sugar. Add the juice and grated zest, the finely chopped candied orange and lime peels and the egg whites, whisked to stiff peaks with a pinch of salt. Pour the mixture onto the pastry base.
Bake for 35 – 40 mins at 180°C.
Serve with :
Crémant de Bordeaux Brut
Time to get that garden furniture out again, barbecue some lamb chops and serve with potatoes baked in the embers. And for dessert…this stunning ricotta tart with a glass of Crémant de Bordeaux.
Decorate with candied peel and serve chilled or at room temperature