Limoncello & Ricotta Tartlets with Candied Lemon Zest

Instructions

1. 1

   For the tartlet shells: In a large bowl, combine flour and 50g sugar. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.

   ~5 min
2. 2

   Add the egg yolk and 2 tablespoons of ice water. Mix until just combined, adding the extra tablespoon of water if needed to bring the dough together.

   ~2 min
3. 3

   Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ~30 min
4. 4

   Preheat oven to 375°F (190°C). Lightly grease tartlet pans.

5. 5

   Roll out the chilled dough to about 1/8-inch thickness. Cut out circles to fit your tartlet pans and press the dough into the pans, trimming any excess.

   ~10 min
6. 6

   Line the tartlet shells with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.

   ~15 min
7. 7

   Remove parchment paper and weights, and bake for another 5-7 minutes, or until lightly golden. Let cool completely.

   ~12 min
8. 8

   For the filling: In a medium bowl, whisk together ricotta cheese, 100g sugar, eggs, Limoncello, lemon zest, and vanilla extract until smooth.

   ~5 min
9. 9

   Pour the ricotta mixture into the cooled tartlet shells.

   ~1 min
10. 10

    Bake for 20-25 minutes, or until the filling is set and the edges are lightly golden. Let cool completely on a wire rack.

    ~25 min
11. 11

    For the candied lemon zest: In a small saucepan, combine 100ml water and 100g sugar. Bring to a simmer, stirring until sugar dissolves. Add the lemon slices and simmer for 10 minutes.

    ~10 min
12. 12

    Remove lemon slices from the syrup and place them on parchment paper to dry. Once dry, finely chop the candied lemon slices to create candied zest.

    ~15 min
13. 13

    Once tartlets are completely cool, top with a drizzle of fresh lemon juice and sprinkle with candied lemon zest before serving.

    ~1 min