Yogurt, Ricotta and Raspberry Tart Recipe
This light and creamy yogurt, ricotta, and raspberry tart bursts with sweet flavor, it is luscious, vibrant, and irresistibly delicious.
Dessert Recipes
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Ingredients
3/4 cup (170 g) Greek yogurt1/3 cup (80 g) ricotta cheese2 large eggs1/3 cup + 1 tbsp (75 g) sugar1/2 cup (60 g) all-purpose flourZest of half a lemon1 teaspoon vanilla extractPinch of saltRaspberry (or mixed berry) compote, to taste
Directions
- Crack the eggs into a mixing bowl (or stand mixer), add a pinch of salt and the sugar, and beat for a few minutes until the mixture is light and fluffy.
- In a separate bowl, mix the Greek yogurt with the ricotta, lemon zest (from about half a lemon), and vanilla extract.
- Add the yogurt and ricotta mixture to the beaten eggs, folding gently to combine.
- Sift in the flour and fold it in delicately (the batter should be creamy, smooth, and fairly runny).
- Line an 7-inch (18 cm) cake pan with parchment paper and pour the batter in, smoothing the top with a spatula.
- Bake in a oven at 350°F (180°C) for 45 minutes, until the top is golden and small cracks appear.
- Let the cake cool completely, then transfer to a serving plate and top with raspberry compote.
- Place in the refrigerator for at least 6 hours before serving.
Adapted from a Recipe by: Pelle di Pollo
Nutritional Facts (Per Serving)
Calories
156 kcal
Fat
6 g
Carbs
19 g
Protein
6 g
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