Flourless lemon & ricotta tart – Gluten Free

A delicious, aromatic tart, with a texture somewhere between cheesecake and pudding, smooth and very easy to prepare. It does not contain flour, so it can be consumed by those who are gluten intolerant. 🙂

It also has just a little sugar per portion, so it contains all the ingredients to be tried and enjoyed with your loved ones.

Ingredients: (For 12 servings – a 26 cm diameter pan)

• 500 g of ricotta
• grated peel from an organic lemon
• a vial of lemon essence
• 100 g of sugar
• 100 ml cooking cream
• 2 sachets of vanilla sugar (~20g)
• 3 eggs
• 70 g food starch
• powdered sugar to sprinkle on top (optional)

Preparation:

In a bowl, using a mixer, mix: the eggs, vanilla sugar, lemon essence, and lemon zest. Mix until you get an aerated composition and until the eggs have doubled in volume. Then add the regular sugar, starch, and liquid cream and mix for 1-2 minutes, until the sugar is melted. Add the ricotta cheese and mix just enough to incorporate it well with the other ingredients.

Prepare a tray with baking paper. Heat the oven to 180 degrees Celsius.

Pour the mixture into the pan and put the pan in the preheated oven for 40-45 minutes or until the top of the cake turns a little brown.

Let it cool down and sprinkle sugar on top when it’s completely cool.

It can be served with a cup of your favourite ice cream. 🙂

If you try the recipe, let me know how you liked it! 😊

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