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
How To Make A Lemon, Ricotta & Thyme Cake | SO LEMONY
Makes 2 mini cakes
This lemon cake recipe with ricotta and thyme is sweet and lemony with a slight herbal undertone from the thyme. It is the perfect treat for the lemon fans in your life. It is flavoured with lots of lemon zest and the glaze is flavoured with lemon juice. It is like lemonade on a plate! Ricotta helps to keep these cakes so moist and the thyme flavour just goes nicely with the lemon. This dessert is a delicious lemony treat!
Pre-heat the oven to 180 degree celsius
INGREDIENTS
For the cake:
200g (1 cup) of granulated sugar
Zest of two lemons
1 tablespoon of finely chopped fresh thyme
½ cup of oil (vegetable/canola)
250g (1 cup) of ricotta cheese
2 large eggs
190g (1 ½ cups) of all-purpose flour
2 teaspoons of baking powder
Pinch of salt
For the glaze:
150g (1 ¼ cups) of icing sugar
Juice of one lemon
A thyme sprig for deco
I hope you guys enjoyed watching my video! It was so much fun making it!
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SUPER EASY Asparagus & Ricotta Tart RECIPE #shorts
Easy Asparagus & Ricotta Tart! #shorts
Asparagus is in season and I’m all about it! I am a huge fan of asparagus, and if you are too, then you will adore this savory tart!
The flavors scream springtime with the fresh lemon, asparagus, ricotta, and thyme! This would also make a great item to share at your upcoming picnic or lunch!
Ingredients ????
• 1 sheet of defrosted puff pastry
• 1 cup Whole Milk Ricotta Cheese
• the zest of a lemon
• 1 tbsp fresh thyme
• 1 grated garlic clove
• 1/2 cup parmesan cheese
• 1 egg
• 1/4 cup heavy cream
• salt & pepper, to taste
• 1 bunch of asparagus
Directions ✍️
• Preheat oven to 425F.
• Roll out 1 sheet of puff pastry onto a lightly floured surface to fit into a standard tart pan.
• Pierce the bottom and the sides of the pastry with a fork. Place a sheet of parchment paper over the pastry then pour in pie weights to bake blind. Bake for 10 minutes.
• Remove the pie weights and parchment paper from the pastry and bake for an additional 6 minutes, or until it has turned golden.
• Into a medium bowl add the following: Whole Milk Ricotta, lemon zest, thyme, garlic, parmesan, egg, heavy cream, and salt & pepper. Mix ingredients together and pour into cooled crust.
• Place asparagus spears to fit across the tart.
• Bake for 15-20 minutes, or until lightly browned on top. Allow to cool for a bit before serving.
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Ricotta Olive Oil Cake Recipe with Lemon and Almonds
While this Ricotta Olive Oil Cake Recipe with Lemon and Almonds may sound a little odd because of the use of olive oil, let me ease your tension because this cake is absolutely amazing. The olive oil taste is incredibly subtle and provides fat to the cake along with delicious lemon and almond flavors!
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Ricotta Olive Oil Cake Recipe with Lemon and Almonds
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 cake
Author Chef Billy Parisi
Ingredients:
1 ½ cups of ricotta
2/3 cup of olive oil
1 ½ cups of sugar
zest of 1 lemon
3 eggs
1 ½ cups ap flour
3/4 cup of almond meal
1 tbl baking powder
1/3 tsp soda
¾ salt
Instructions:
1. Preheat oven to 350°.
In a large mixing bowl whisk the ricotta, olive oil, sugar, and zest until completely combined.
2. Next, add in one egg at a time and they are completely mixed in.
3. In a separate large bowl whisk together the flour, almond meal baking powder, baking soda, and salt until combined. Whisk well to ensure and clumps are removed.
4. Transfer the dry ingredients into your wet ingredients and whisk together just until everything is combined.
5. Pour the batter into a 9 spring form pan and bake for 60-70 minutes or until browned on top and firm in the center.
6. Place the cake onto a cooling rack and let it cool to room temperature before decorating and serving.
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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Fig Shortbread Tart is simple to make, yet has an elegance that makes this a special dessert. The No Bake filling has the perfect level of sweetness. Beautiful figs being the front and center star makes this a great seasonal dish to try out.
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