Lemon, Almond and Ricotta Tartlets


Lemon, Almond and Ricotta Tartlets

  • Servings: 4
  • Difficulty: Medium
  • Print

Lemon, almond and ricotta tartlets


  • 100 – 120g ground almonds
  • 2 eggs, separated and at room temperature
  • Pinch of salt
  • 60g butter, softened
  • 100g castor sugar
  • zest of 1 lemon
  • 150g smooth creamed cottage cheese, cream cheese or ricotta
  • Flaked almonds (optional for decoration)
  • Icing sugar, for dusting (optional)
  • Mascarpone, Greek yoghurt or whipped cream to serve (optional)


Preheat the oven to 160°C. If you’re making tartlets, butter your muffin/tart pans, place cupcake cases in them or use silicon cases. If you’re making a larger tart, butter a cake tin or oven-proof dish.

Zest your lemon and if you have whole almonds, grind them now until they’re reasonably fine.

Place the egg whites into a bowl with a pinch of salt, and beat them until they can hold a firm peak. Now add 25g of the castor sugar and beat again until you get a fairly thick mixture that can hold its shape.

Place the butter and the remainder of the castor sugar in a bowl, and beat until light and fluffy. Then add the lemon zest (saving a few strands for decoration) and egg yolk, and beat again.

Add the ground nuts to the mixture and beat them in too. Add the cream cheese or ricotta, and stir that in (if it’s ricotta, you may want to beat it in to get the mixture a bit smoother).

Place a spoonful of the egg white mixture into the bowl, and gently stir it in to lighten the mix. Then add the rest of the egg white mix and gently fold it in.

Pour the mixture into a cake pan or divide it between the muffin pans. Decorate with a few strands of lemon zest or flaked almonds.

Bake for 20 – 25 minutes for tartlets or 35 – 40 minutes for a larger size cake, until a toothpick inserted into the cake comes out clean. It doesn’t rise much, but it will go slightly browner on top.

Let it cool completely before very carefully removing the cake/s from the pan. Be gentle as it’s quite crumbly (if it’s a larger tart, you may want to leave it in the pan to serve as you probably won’t be able to get it out in one piece). Then dust with icing sugar.

Package up the tarts or serve as is, or with some mascarpone, Greek yoghurt or cream.


© Alexandra Lawrence and Inspired Nourishment, 2015




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