Candied Peel Ricotta Tart / Cake Recipe - LeGourmetTV
- 10 years ago
The perfect Holiday treat! Your Thanksgiving, Christmas, or Easter guests will love it!
Ingredients
½ pkg (250g) frozen puff pastry, thawed
flour, for dusting
¾ cup (175 mL / 300g) ricotta cheese
¾ cup (175 mL / 200g) mascarpone cheese
1¼ cup (300 mL / 200g) candied peel**
½ cup (125 mL / 125g) sugar
6 eggs, separated
** You can use mixed peel, or all one kind (Orange or Lemon). If you use all one kind, you can also sprinkle the corresponding zest over the tart just before serving.
Method:
Makes 1- 11" tart
Preheat the oven to 350ºF (180ºC)
Roll the pastry out on a lightly floured work surface to a 3mm/⅛in thickness. Use the pastry to line an 11" removable bottom pastry tin. Cover and refrigerate while you make the filling.
Separate the eggs.
Mix the ricotta, mascarpone and candied peel with 100g of the sugar the egg yolks until smooth and well combined.
Whisk the egg whites in a clean bowl until fluffy. Whisk in the reserved sugar and continue whisking until stiff peaks form.
Gently fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.
Bake in the oven for 30 minutes, until the pastry is cooked through and the filling has a slight wobble in the centre.
Set aside to cool for two hours, then sprinkle with Lemon / Orange zest depending on which you used in the recipe. If you used mixed peel you can skip this step.
Ingredients
½ pkg (250g) frozen puff pastry, thawed
flour, for dusting
¾ cup (175 mL / 300g) ricotta cheese
¾ cup (175 mL / 200g) mascarpone cheese
1¼ cup (300 mL / 200g) candied peel**
½ cup (125 mL / 125g) sugar
6 eggs, separated
** You can use mixed peel, or all one kind (Orange or Lemon). If you use all one kind, you can also sprinkle the corresponding zest over the tart just before serving.
Method:
Makes 1- 11" tart
Preheat the oven to 350ºF (180ºC)
Roll the pastry out on a lightly floured work surface to a 3mm/⅛in thickness. Use the pastry to line an 11" removable bottom pastry tin. Cover and refrigerate while you make the filling.
Separate the eggs.
Mix the ricotta, mascarpone and candied peel with 100g of the sugar the egg yolks until smooth and well combined.
Whisk the egg whites in a clean bowl until fluffy. Whisk in the reserved sugar and continue whisking until stiff peaks form.
Gently fold the whites into the ricotta mixture, then pour into the pastry-lined tart tin.
Bake in the oven for 30 minutes, until the pastry is cooked through and the filling has a slight wobble in the centre.
Set aside to cool for two hours, then sprinkle with Lemon / Orange zest depending on which you used in the recipe. If you used mixed peel you can skip this step.