Lime Almond Tart with Ricotta




Rating: 3.48 / 5.00 (40 Votes)


Total time: 30 min

Servings: 8.0 (servings)

Ingredients:










Instructions:

For the lime-almond tart, preheat the oven to 180 °C. Separate the eggs. Cream the butter with 100 g sugar, vanilla, lime juice and zest.

Beat in the yolks one at a time. Stir in the almonds and the ricotta. Beat the egg whites with 40 g sugar until stiff and fold into the mixture.

Pour into a 20-22 cm springform pan lined with baking paper and sprinkle with the flaked almonds. Bake on medium heat for about 40-50 minutes.

If necessary, cover with aluminum foil if the surface is browning too quickly. Let cool in the pan. Sprinkle with powdered sugar.

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