Savor the delightful combination of tangy lemon and sweet raspberries in these Lemon and Raspberry Ricotta Tartlets. Each tartlet features a soft, yeast-based dough filled with creamy ricotta, zesty lemon, and juicy raspberries. This recipe balances the tartness of lemon with the sweetness of raspberries, creating a harmonious blend of flavors. The tartlets are perfect for a special dessert or a delightful treat for any occasion.
Why You’ll Love It:
- Flavor Harmony: The blend of lemon and raspberry offers a perfect mix of tart and sweet.
- Delicate Texture: The soft dough and creamy ricotta provide a melt-in-your-mouth experience.
- Eye-Catching Appearance: Their inviting look with a golden crust and colorful filling makes them a feast for the eyes.
- Versatile Dessert: Ideal for afternoon tea, special occasions, or as a delightful snack.
Ingredients:
- 500g flour
- 100ml warm milk
- 2 eggs
- 150g sugar
- 14g yeast
- Lemon zest
- A pinch of salt
- 500g ricotta
- 2 eggs
- 100g sugar
- Zest of 2 lemons
- Raspberries, to taste
Instructions:
- Prepare Dough: Mix 200g flour, a spoonful of sugar, yeast, and milk. Stir a few times and let it rise for 20 minutes. Then add eggs, lemon zest, salt, and the remaining flour. Mix to a compact dough, then knead for 10 minutes. Let it rise for about 2 hours.
- Prepare Tartlets: Divide the dough into 2-3 portions, depending on your mold size. Roll each to 30×30 cm and place in the mold, leaving corners hanging out.
- Fill and Bake: Add ricotta filling, lemon zest, and raspberries. Fold each corner towards the center, forming a square. Let it rise for another 15 minutes. Brush with milk and sprinkle with almond flakes. Bake at 180°C for 40 minutes.
Enjoy these Lemon and Raspberry Ricotta Tartlets, a sweet and tangy treat that’s sure to delight!
