A sweet shortcrust tart topped with a lime and ginger marmalade and a zesty lime and ricotta filling. A quintessential Summer treat!
Recipe for Lime, Ginger and Ricotta Tart by Anisa Sabet for The Macadames.
This is a recipe that is quintessentially Summer. A sweet shortcrust pastry topped with a lime and ginger marmalade and a zesty lime and ricotta filling. All the best flavours of Summer in one killer little tart. Perfect to serve as dessert for a balmy alfresco dinner or to take to a picnic or bbq.
If you don’t have time, feel free to swap the home made pastry for frozen, but be sure to select a sweet shortcrust pastry variety.
I hope you enjoy this recipe and I’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Stand mixer
- Food processor
- 23cm Tart tin
Ingredients (makes 1 tart):
For the pastry:
- 250g plain flour
- 1/3 cup caster sugar
- 125g butter, chilled and cubed
- 1-2 tablespoons iced water
- 1 egg
For the filling:
- Zest of 1 lime
- Juice of 1 lime
- 350g ricotta
- 1/3 cup caster sugar
- 2 eggs
For the tart:
- 1/3 cup lime & ginger marmalade
- To serve: icing sugar
1. Preheat oven to 180°C. Grease your tart tin with butter and sprinkling with a bit of sugar.
2. To make the pastry: Toss the dry ingredients in your mixing bowl. Add in the butter and mix on a low speed until a consistency like breadcrumbs is formed. You might need to get in there right at the end with your hands to ensure there are no large chunks of butter.
3. Add the ice water and mix on a medium speed until the dough pulls together, then add the egg. Mix until combined then use your hands to roll each part into a disc, cover with glad wrap and pop into the fridge to chill for 30 minutes.
4. When chilled, press the pastry disc into the tart tin, cutting off any extra edges. Prick the bottoms using a fork. Line the pastry case with baking paper and fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Set aside to cool slightly.
5. To make the filling: process the filling ingredients in a food processor until smooth and creamy. Set aside.
6. When the tart case has cooled a bit, line the base with the lime and ginger marmalade. Scoop over the ricotta mixture and smooth over using a spatula. Pop into the oven to bake for about 25 minutes. Allow to cool before removing from the tin. Serve with icing sugar and cream.
Storage: tart will keep in an airtight container in the fridge for up to a week.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my three berry mascarpone and hazelnut tartlets.
Or my lemon and saffron bars.
Anisa – The Macadames. xx