Ricotta tart with raspberries

Name: Ricotta tart with raspberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 125 g Butter; 200 g Butter biscuits; 500 g Ricotta; 250 g Mascarpone; 125 g Sugar; 4 Eggs (size M); 7-10 Tbsp peel of 1/2 organic lemon; 150 g Raspberries; 7-10 Tbsp Oil; baking paper; 7-10 Tbsp Freezer bag

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

125 g Butter
200 g Butter biscuits
500 g Ricotta
250 g Mascarpone
125 g Sugar
4 Eggs (size M)
7-10 Tbsp peel of 1/2 organic lemon
150 g Raspberries
7-10 Tbsp Oil
baking paper
7-10 Tbsp Freezer bag

Directions

1
Spread the bottom of a square springform pan (24 x 24 cm) with oil and cover with baking parchment. Melt butter. Fill biscuits into a freezer bag and crumble them finely with the dough roll. Mix the biscuit crumbs with butter and press the mixture into the mould as a base. Chill for about 30 minutes.
2
Cream ricotta, mascarpone and sugar. Stir in the eggs one by one. Add lemon zest. Select the raspberries, spread on the base and spread the ricotta mixture on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 50 minutes until the mixture is firm. Take out and let cool down
3
Waiting time approx. 30 minutes