Limoncello & Ricotta Tartlets with Candied Rosemary

Instructions

1. 1

   For the tartlet shells: In a food processor, pulse flour and powdered sugar. Add cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and pulse until just combined. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

   ~40 min
2. 2

   Preheat oven to 375°F (190°C). Roll out dough to 1/8-inch thickness. Cut out circles to fit your tartlet pans. Press dough into pans, trim excess. Prick bottoms with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.

   ~25 min
3. 3

   Remove parchment paper and weights. Bake for another 10-12 minutes, or until golden brown. Let cool completely in pans, then carefully remove.

   ~22 min
4. 4

   For the filling: In a medium bowl, whisk together drained ricotta cheese, granulated sugar, lemon zest, lemon juice, limoncello, and eggs until smooth and creamy. Pour the filling into the cooled tartlet shells.

   ~10 min
5. 5

   Bake the filled tartlets at 350°F (175°C) for 20-25 minutes, or until the filling is set but still has a slight wobble in the center. Let cool completely on a wire rack.

   ~25 min
6. 6

   For the candied rosemary: In a small saucepan, combine 50g granulated sugar and 50ml water. Heat until sugar dissolves. Bring to a simmer and add rosemary sprigs. Simmer for 5 minutes, then carefully remove rosemary with tongs. Place on parchment paper to dry and harden.

   ~15 min
7. 7

   Once tartlets are completely cool, garnish with candied rosemary sprigs. Chill for at least 1 hour before serving.

   ~60 min