Ricotta Tart with Limoncello Pepper Syrup

Name: Ricotta Tart with Limoncello Pepper Syrup
Yield: Serves 6
Ingredients: eggs 2 large, yolks and whites separated; butter (at room temperature) 2 tbsp, plus extra for greasing; ground almonds 50 g/1¾ oz; cream of tartar ½ tsp; lemon 1; icing sugar for dusting the cake; ricotta cheese 250 g/9 oz; flour for dusting; caster sugar 150 g/5½ oz; water 300 ml/½ pint; fine semolina 50 g/1¾ oz; lemon finely grated zest of 1; black peppercorns ½ tsp, crushed and sieved; limoncello liqueur 3–5 tbsp; Spiced Sugar 90 g/3¼ oz

Preparation info

Serves
6

Difficulty
Medium

Appears in

Pepper

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.

Ingredients

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

Vegetarian
Spicy
Pie

Method

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