3 eggs, egg whites separated from yolks, (filling)
1 lime juice, (filling)
1 lime zest, blanched, (filling)
20 grams flour, plus a little for dusting, (filling)
30 grams cornstarch, (filling)
20 grams icing sugar, (filling)
Preparation
1h
0 mins
Medium
Base: Sift the flour and form a volcano with it. Cut the butter into pieces and add it along with the egg to the volcano. Add sugar and salt. Mix with the left hand and start kneading with the right. When the mixture begins to come together, add the milk to form a dough.
Knead by hand 2 or 3 times until completely homogeneous. Wrap in cling film and refrigerate for several hours before use. On a floured surface, roll out the dough into a circle about 2 mm thick.
Using a removable circular mold of approximately 22 cm in diameter, cut the dough and place it on a baking sheet. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 180°C.
Filling: In a bowl, mix the ricotta cheese, sugar, milk, egg yolks, lemon juice and zest, flour, and cornstarch. Whip the egg whites and carefully fold them into the previous mixture with a silicone spatula.
Fill the tart base with the mixture and bake in the preheated oven for 20 minutes. Reduce the temperature to 150°C and cook for another 15 minutes. Remove the tart from the oven and let it cool. Carefully unmold and let cool to room temperature. Decorate with raspberries and dust with powdered sugar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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