Lemon, Almond and Ricotta Tartlets

Lemon, almond and ricotta tartlets

I’ve been looking for a recipe like this for a long time, after first tasting an Italian Ricotta cake made by Hmmm a few years ago. I found a few recipes which helped, especially this one by Cakelets and Doilies, which it seems she adapted from a Donna Hay recipe.

So basically this concept has been around the block a few times, and when you taste it, you’ll know why it’s so popular. It’s light and almondy, moist and crumbly, with a lemon flavour that can be subtle or quite strong, depending on how you like it. As a bonus, it’s gluten-free and if you wanted to make it sugar-free/paleo too, I imagine it would work very well if you used honey or something like xylitol instead.

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Tri-Colour (or just Chocolate) Mousse

Tri-colour mousses

This is one of my favourite dessert recipes as it’s somewhere between a mousse and a cheesecake – two of my best things!

For years I’ve made it in a simple, dark chocolate version, then recently I decided to experiment with a tri-colour collection of dark chocolate, vanilla and strawberry. Because you’re working with three different flavours, you need to pay close attention to each step and do a bit of multi-tasking (which is why this recipe is classified as medium to difficult), but it worked really well and I think is well worth the trouble for a special occasion. Serve it in small bowls as it’s quite rich.

For those who aren’t feeling so adventurous, I’ve also included here the simpler, dark chocolate version, which is totally delicious on its own. Or you could check below for how to make the vanilla or strawberry versions instead. Each flavour is quite easy on its own – it’s just when you’re making three at once that it becomes more complicated.

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