How To make Ricotta Cheese Lemon Thyme Tart
Ingredients
cornmeal CRUST:
1/2
cup
butter, room temperature
2
tablespoon
sugar
1
cup
yellow cornmeal
2
each
eggs, room temperature
1
teaspoon
salt
1 1/2
cup
flour, all-purpose
FILLING:
4
tablespoon
shallots, or green onions, minced
1
tablespoon
butter
2/3
cup
heavy cream
1/2
cup
wine, white
1/2
teaspoon
salt
1/4
teaspoon
pepper, white, ground
12
oz
ricotta cheese, fresh
3
each
eggs
1 1/2
tablespoon
lemon thyme, fresh, chopped or other herbs (chives, parsley, basil)
Directions:
CRUST: Beat butter and sugar until smooth. Add cornmeal, eggs and salt and beat until well combined. Add flour and mix until dough forms a ball. Mixture should be soft and moist. Wrap in plastic and chill for 1 hour. Roll out the crust to fit a prepared 9x1 inch tart pan with removable bottom. Wrap and save any leftover dough in freezer. Prick with a fork several times and bake for at least 8 minutes at 350 degrees until lightly browned.
RICOTTA CHEESE-LEMON THYME FILLING: Saute shallots in butter until soft, not brown. Add cream, wine, salt and white pepper. Reduce by one half. Cool. Add ricotta cheese, eggs and thyme and beat until smooth. Pour into prepared tart shell. Bake in a 350 degree preheated oven for 35-40 minutes, or until the filling is just set and lightly browned.
Serve warm or at room temperature. Garnish with a sprinkling of herbs.
How To make Ricotta Cheese Lemon Thyme Tart's Videos
Lemon Curd
This easy homemade lemon curd needs only four ingredients and has all the tangy, sweet, bright and delicious flavor you could ever ask for! It's perfect in cakes, cupcakes, on scones, toast, mixed into whipped cream, and straight from the spoon!
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How to Make a Beautiful Lemon Meringue Tart
Learn how to make a beautiful Lemon Meringue Tart with 3 easy steps! From the homemade crust, and filling, to that fluffy meringue on top! It's one of my favorite Lemon Dessert Recipes that will have all your friends thinking, Wow, you MADE that?! And the best part is, it can all be made the day before!
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TALISMAN DESIGNS
Citrus Zester & Reamer
WATCH MORE LEMON DESSERT RECIPES:
Blueberry Lemon Bundt Cake Recipe
Lemon Thyme Cookie Recipe
Lemon Ricotta Pound Cake Recipe
BETH’S LEMON MERINGUE TART RECIPE
Serves 8
FOR CRUST:
1 ¼ cups (150 g) flour
2 tbsp (13 g) powdered sugar
¼ tsp (1.25 ml) salt
½ cup (120 g) butter, chilled and diced into cubes
1 egg yolk
1-2 tbsp (15-30 ml) ice water
FILLING:
6 egg yolks
1/3 cup (35 g) cornstarch
¼ tsp (1.25 ml) salt
1 ½ cup (350 ml) water
¾ sugar (150 g)
1/3 cup (80 ml) of fresh lemon juice
2 tbsp (30 g) butter
MERIGNUE:
1/3 cup of water
1 ½ cups (300 g) of sugar
½ tsp (2.5 ml) Cream of Tartar
4 egg whites
METHOD:
In a food processor pulse together flour, sugar and salt. Then slowly add the butter pulsing until a coarse meal forms.
Whisk together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until a dough ball forms. Chill in refrigerator for at least 1 hour.
Once dough is chilled, roll out and fit into a tart tin. Place in freezer for 30 minutes.
Preheat oven to 350F (176C). Place a sheet of parchment paper on top of tart, fill with baking beads (or rice or beans) bake for 35 minutes until baked and golden brown. Set aside to cool.
For filling. In a large bowl, mix together egg yolks, salt and cornstarch and set aside. In a saucepan heat water and sugar until dissolved. Slowly pour sugar water into egg mixture until combined. Then transfer mixture back into saucepan, cooking on medium flame and stirring until thickened. Whisk in butter and lemon juice. Transfer to pie shell and refrigerate.
For meringue, place sugar and water in a saucepan over high heat. Bring to a boil, reduce heat to low and cook for 5 mins until syrupy. Place egg whites in the bowl of an electric mixer, add cream of tartar. Whip on high until soft peaks form, while motor is running slowly add the hot sugar syrup whisking all the while until stiff and glossy.
Dollop the meringue over the pie, creating decorative swoops and swirls. Place pie under the broiler for 1 minute or until golden brown. Or brown with a kitchen torch.
Refrigerate until ready to serve.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
How to Make Whipped Ricotta Cheese
In just 10 minutes, creamy ricotta cheese is whipped to perfection and served with honey, lemon, and fresh herbs for an ultra flavorful combination. Store-bought whole milk ricotta or homemade whole milk ricotta work wonderfully! Serve as a dip, spread, or easy crostini appetizer.
FULL RECIPE:
0:09 - Make the Herb and Honey Topping
0:24 - How to Make Whipped Ricotta Cheese
0:39 Assemble the Dip
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Super Moist And Velvety Lemon Loaf Cake
How to make Lemon Loaf Cake that is super moist and velvety with simple ingredients you can find at home.
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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Amalfi Lemon Cake | Jamie Oliver & Gennaro Contaldo
It's full blown Italian fun in the studio today as the one and only Gennaro Contaldo shows us his beautiful Amalfi lemon cake. Theres no doubt about it, this is as lemony and as delicious as it comes!
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Lemon Raspberry Ricotta Cake
This easy Lemon Raspberry Ricotta Cake is a light and refreshing, creamy dessert that's flavored with fresh raspberries, lemon juice, and zest. It's perfect for spring, summer, and any other time of year!
Full Printable Recipe ►
Ingredients:
Flour Coated Raspberries
・1 ½ cups Fresh Raspberries
・1-2 tbsp All-Purpose Flour
Lemon Raspberry Ricotta Cake
・1 cup Domino® Golden Sugar
・1½ cups All-Purpose Flour
・2 ¼ tsp Baking Powder
・1 tsp Salt
・2 tsp Lemon Zest
・3 Large Eggs
・1½ cups Whole Milk Ricotta Cheese
・3 tbsp Lemon Juice
・1 tsp Vanilla Extract
・½ cup Unsalted Butter, melted
・Domino® Powdered Sugar, for dusting/garnish top of the cake
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