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BAKED LIME RICOTTA TART Made in the Thermochef cheekyricho

747 views · Published 19 October 2012 · 3:32 · Indexed 16 October 2026

Channel: cheekyricho cooking · 2012 · Howto & Style

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THERMOCHEF BAKED LIME RICOTTA TART.
 VIDEO COOKING DEMONSTRATION AND RECIPE.

This light summer Baked Lime Ricotta Tart is delicious. Extremely easy to make using the Thermochef. Check out My Shortcrust Pastry recipe in another video.

INGREDIENTS:
1 quantity of shortcrust pastry.http://youtu.be/NV1LKC5gbkA
400 grams fresh ricotta cheese
3 eggs
150 grams freshly squeezed lime juice
5 gram natural vanilla extract
5 grams finely pared lime zest
10 grams of plain flour
200 grams of sweetened condensed milk

METHOD:

Roll out the pastry and line a 30 cm pie plate, Pinch edges to form decorative crust. Blind bake pastry shell in a  preheated oven 5 minutes at 190 degrees celsius. Set aside whilst you prepare the filling.

FILLING:
To the Thermochef bowl add the ricotta cheese, lime zest, natural vanilla extract, sweetened condensed milk and raw whole eggs. Set the speed to 6 for 3 minutes. during the last minute add the flour through the lid replace the thermochef cup and drizzle the freshly squeezed lime juice over the top allowing ithe juice to strain into the bowl . This step eliminates splashes, and prevents any small seeds or extra pulp from entering the bowl. 
Now pour the creamy Ricotta mixture into your pre prepared pastry tart shell and place it back into the oven for about 30 minutes at 190 degrees celsius. There should be a slight wobble visible if you give the tart a little jiggle. A light dusting of icing sugar and your Baked Lime Ricotta Tart is ready to eat. Scrumptious warm or cold,  travels well, perfect for that picnic or bbq. Not too heavy or sweet, a perfect summer desert prepared in moments, thanks to the Thermochef. 
Its happy to be served on its own or with icecream, cream, natural yoghurt or a scoop of fresh passionfruit. 

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