Skip to main content

Lavender-Scented Lemon Ricotta Tart

By
My god-sister Caiti is in town for the evening. She's staying with my parents, but I'm bringing dinner...and dessert. I completely forgot about dessert until my mom called and commented, "I'll make a green salad to go with the lasagna. But, are you making the dessert?" Oh, yes, dessert. Sure. I had everything to make this...and it's fairly easy!


Ingredients 
For the Crust
  • 1 3/4 C whole wheat pastry flour
  • 1/2 C organic powdered sugar
  • 1/4 C organic cornstarch
  • zest from 1 organic lemon
  • 1/2 t freshly ground sea salt
  • 12 T butter, slightly softened and cubed + some for greasing pan
For Lavender-Lemon-Ricotta Filling
  • 1 C fresh whole milk ricotta
  • 4 large eggs 
  • 1 C organic granulated sugar
  • 3 T whole wheat pastry flour
  • zest from 4 organic lemons
  • juice from 4 organic lemons, strained
  • 1/4 t freshly ground salt
  • 1 t fresh lavender leaves, chopped
  • organic powdered sugar

Procedure
For the Crust
Preheat the oven to 350 degrees F. Blend all of the ingredients together until a dough forms. Press the dough into a baking dish. Refrigerate for 30 minutes, and then bake until light golden brown, approximately 20 minutes. 

For Lavender-Lemon-Ricotta Filling
Whisk ricotta, eggs, lemon juice, sugar, and flour in large mixing bowl, then fold in lemon zest, juice, salt, and chopped lavender to blend well.

Reduce oven temperature to 325 degrees. Whisk filling mixture before pouring into warm crust. Bake until filling feels firm when touched lightly, approximately 30 minutes. Transfer pan to wire rack; cool to room temperature before slicing. To serve, cut into wedges and dust with powdered sugar.
Labels:

Comments

  1. A Day in the Life on the FarmMarch 10, 2015 at 6:42 PM

    I have never cooked with lavender. I am going to have to remedy that.

    ReplyDelete
  2. Camilla M. MannMarch 11, 2015 at 4:16 PM

    I love cooking with lavender, Wendy. Another favorite of ours = Croatian Chicken with Lavender. http://culinary-adventures-with-cam.blogspot.com/2012/06/croatian-inspired-chicken-with-lavender.html

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more