Citrus Creme Tart

Photo: Natalie

Ingredients

250 grams Ricotta

75 grams Icing Sugar

50 grams Caster Sugar

Zest of 3 lemons

Zest of 2 limes

Juice of 1 lemon and 1 lime

teaspoon of lemon curd

7 digestive biscuits

80 grams butter

Preparation

In a large bowl mix the ricotta, icing sugar and caster sugar together until smooth.

Add the fruit zest and juice and the lemon curd.

Wrap the digestive biscuits loosely in cling film and bash them with a rolling pin until they are just crumbs

In a small pan melt the butter.

Add the biscuit crumbs to the butter.

Put a thin layer of the biscuit mix into the bottom of one of your tart tins (I use individual tartlet tins with removable bottoms, this makes the tarts easier to get out!)

Spoon over the citrus creme.

Put in the fridge for a couple of hours.

When the tarts are needed, turn them out on to a plate and garnish with some fresh berries.

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About

I thought this up this afternoon when I found a tub of ricotta in the fridge! Even though it is light, it is quite sweet so is best served with some fresh fruit i.e strawberries or raspberries to cut through the sweetness.