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Min's ricotta-lime tart

Min's ricotta-lime tart
  • Preparation

    Preparation : 30min

  • Total cooking time

    Total cooking time : 90min

  • Servings

    Servings : 8

Ingredients

Two-sesame-seed tofu base

 

  • 1 cup + 2 tbsp. (280 ml) unbleached flour
  • 1 pinch baking powder
  • 1 1/3 cup (330 ml) firm tofu, crumbled
  • 1/3 cup (80 ml) cane sugar
  • 1 egg, beaten
  • 2 tsp. (10 ml) sesame oil
  • 1 tbsp. (15 ml) white sesame seeds
  • 1 tbsp. (15 ml) black sesame seeds

 

 Ricotta topping

 

  • 1 x 475 g container of ricotta cheese
  • 1/4 cup (60 ml) honey
  • 2 eggs, beaten
  • Finely grated zest of 2 or 3 limes (see Note below)
  • Raspberry coulis, to serve

 

Note: Use only the green part of the lime peel, to keep tart from being too bitter. The white part of the peel (the pith), located under the zest, is the most bitter of all.

Preparation

Two-sesame-seed tofu base

  1. Prepare the base: Preheat oven to 350°F (180°C).
  2. In a large bowl, sift flour with baking powder. Add tofu, cane sugar, egg, sesame oil, and white and black sesame seeds, mixing well by hand to make a ball of dough. Transfer ball of dough to the middle of a 9 in. (23 cm) springform pan and spread evenly from the centre outward to the sides.
  3. Top dough with a piece of parchment paper, then fill pan with 2 cups (500 ml) of pie weights and blind bake in oven for 30 min.
  4. Remove pie weights and paper from pan. Put pan back into the oven and cook until base is deep golden, another 15 min. Turn off oven, and let cool at room temperature for at least 30 min. Reheat oven to 350°F (180°C) and make topping.
  5. Prepare the topping: In a large bowl, mix ricotta with honey until creamy. Add eggs and lime zest, then pour over base in pan.
  6. Bake tart in oven about 30 min. Let cool and serve with a raspberry coulis.

Ricotta topping

  1. Prepare the base: Preheat oven to 350°F (180°C).
  2. In a large bowl, sift flour with baking powder. Add tofu, cane sugar, egg, sesame oil, and white and black sesame seeds, mixing well by hand to make a ball of dough. Transfer ball of dough to the middle of a 9 in. (23 cm) springform pan and spread evenly from the centre outward to the sides.
  3. Top dough with a piece of parchment paper, then fill pan with 2 cups (500 ml) of pie weights and blind bake in oven for 30 min.
  4. Remove pie weights and paper from pan. Put pan back into the oven and cook until base is deep golden, another 15 min. Turn off oven, and let cool at room temperature for at least 30 min. Reheat oven to 350°F (180°C) and make topping.
  5. Prepare the topping: In a large bowl, mix ricotta with honey until creamy. Add eggs and lime zest, then pour over base in pan.
  6. Bake tart in oven about 30 min. Let cool and serve with a raspberry coulis.
Photos : Tango [Vitalité Québec] MAY 2013
RecIPE: Josée Fiset

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