Anna's lemon ricotta cream tart
3
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 12 • Difficulty: Easy
Recipe from Anna's cookbook, 'How I've Kept The Weight Off'. To make this tasty tart, Anna used her bliss ball recipe to make the crunchy shell and then add a light ricotta filling. It’s so delicious, you’ll want to enjoy it again and again.
Ingredients
Roasted almonds
200 g
Fresh dates
24 individual, pitted, coarsely chopped
Ground cinnamon
1 tsp
Mixed spice
1 tsp
Fresh lemon rind
1 tsp, finely grated, plus extra to decorate
Fresh raspberries
½ cup(s), (70g), to decorate
Fresh mint
1 tbs, to decorate
Reduced-fat ricotta cheese
270 g, fresh variety
99% fat-free, plain or natural yoghurt, unsweetened
200 g
Ground cinnamon
1 tsp
Maple syrup
3 tsp
Fresh lemon rind
1 tsp, finely grated
Lemon juice
1 tbs
Instructions
1
Preheat oven to 180°C. Process almonds in a food processor until coarsely chopped. Add dates with spices, zest and ½ teaspoon salt. Process until mixture comes together (it will be slightly sticky). Press over base and up the sides of a 36 x 13 cm (3.5 cm deep) loose-base, fluted flan tin.
2
Cover tart shell with a sheet of baking paper and fill with raw rice or baking weights. Bake for 35 minutes. Remove paper and weights and bake uncovered for a further 5 minutes. Cool tart shell completely before removing from tin
3
To make filling, mix all ingredients in food processor until smooth and creamy. Pour into tart shell. Refrigerate for 1–2 hours or until slightly firm. Decorate with raspberries, mint leaves and lemon zest.
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