Ricotta Tart with Limoncello Pepper Syrup

Preparation info
  • Serves


    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

A quietly understated dessert brought to life by spiced sugar and the syrup – a zinging mix of peppery heat, intense lemony sweetness and a kick of alcohol.

I have called this a tart for want of a better word, but no pastry-making is involved.


  • butter (at room temperature) 2 tbsp, plus extra for greasing
  • flour for dusting
  • ricotta cheese 250


First make the syrup: peel the lemon very thinly avoiding the bitter white pith. Slice the peel into very thin slivers and set aside. Put the sugar, water and crushed pepper in a saucepan over gentle heat. Once the sugar has dissolved, increase the heat and boil hard until syrupy (the bubbles will get bigger at this stage). Remove from the heat, add the slivers of lemon peel, then leave to cool