Lemon and ricotta tartlets

Here´s a great recipe of lemon and ricotta tartlets. Can’t get enough of citrus this time of year and these little tartlets are super delicious and gluten-free! If you don´t have any small tart pans just make a big one!

Lemon and ricotta tartlets

120g butter, softened

260g sugar

1 pod vanilla, the seeds

4 lemons, the zest (and the juice from 1 lemon)

4 egg yolks, at room temperature

240g almond flour

4 egg whites, at room temperature

250g ricotta

1,5 dl flaked almonds, to decorate

Powdered sugar, to decorate

1. Heat oven to 160°.
2. Grease 8 small tart pans.
3. Whisk butter, 175g sugar, the vanilla seeds, the grated lemon zest  and lemon juice in a bowl for about 5 minutes until white and fluffy.
4. Add yolks and whisk for 2 minutes.
5. Add almond flour and whisk to a smooth lump-free batter.
6. In a clean bowl whisk the egg whites to foam, add the rest of the sugar and continue whisking until stiff peaks forms.
7. Fold in the egg whites to the egg- and butter batter.
8. Fold in the ricotta a little at a time until you have a smooth batter.
9. Fill the forms with the batter and cover with almond flakes.

10. Bake for about 30 minutes.

11. Let the cakes cool and dust with the powdered sugar.