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Lemon Ricotta Tartlets: Easy Gluten-Free Sunshine Bites!

Creamy Lemon & Ricotta Tartlets – Little Bites of Sunshine!

Creamy Lemon Ricotta Tartlets - Gluten-Free Deliciousness

Hi, friends! and I'm *burstING* to share a recipe that's been a HUGE hit in my gluten-free gang – these Creamy Lemon & Ricotta Tartlets! Now, I'm not gonna lie, I used to shy away from baking tartlets. They just seemed…fussy. But picture this: a sunny afternoon, a picnic blanket spread out in the park, and the *perfect* little bite of lemony goodness in your hand. That's what inspired me to conquer my tartlet terrors!

The beauty of these is that they feel fancy enough for a special occasion – birthdays, Easter brunch, heck, even just celebrating surviving another Tuesday! – but they're surprisingly simple to whip up. And, because we're keeping things gluten-free, the crust is a gorgeous, crumbly almond flour dream that adds a delightfully nutty flavor that complements the lemon beautifully.

But here's the real story: My little nephew, Leo, is notorious for being a picky eater. But *these*? He devoured them. ALL. The. Time. I'm talking lemon zest smudged on his face and ricotta clinging to his eyelashes. That's when I knew I had a winner. So, if they can pass the Leo test, they can conquer ANY palate. Let's get baking!

What You'll Need: The Ingredients

Okay, time to gather our ingredients. Don't worry, nothing too crazy here. We're all about ease of access and maximum flavor!

  • For the Gluten-Free Almond Crust:
    • 1 ½ cups almond flour (blanched is best for a smoother crust)
    • ¼ cup tapioca starch (this helps bind everything together without gluten)
    • ¼ cup powdered sugar (or substitute with stevia for a sugar-free version)
    • 6 tablespoons cold unsalted butter, cut into small cubes
    • 1 large egg yolk
    • 1 tablespoon ice water
  • For the Creamy Lemon & Ricotta Filling:
    • 15 ounces (about 1 ¾ cups) whole milk ricotta cheese, drained well (I use a cheesecloth for this)
    • ½ cup granulated sugar (or your favorite sugar substitute)
    • 2 large eggs
    • ¼ cup heavy cream (or coconut cream for a dairy-free alternative)
    • ¼ cup freshly squeezed lemon juice (about 2 medium lemons)
    • 2 tablespoons lemon zest (from those very same, happy lemons!)
    • 1 teaspoon vanilla extract
    • Pinch of salt
  • Optional Garnish:
    • Fresh berries (raspberries and blueberries look gorgeous!)
    • A dusting of powdered sugar
    • Lemon zest curls

A note about substitutes: If you don't have tapioca starch, arrowroot starch will work in a pinch. Just go easy on draining the ricotta. Too dry and it can be grainy, and too wet and it won't set properly.

Baking Magic: The Step-by-Step Instructions

Alright, let's get in the kitchen!! Remember, baking should be fun, so put on some music and let's get started!

  1. Preheating & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin. You can also use tartlet tins with removable bottoms for a more rustic, elegant look.
  2. Crafting the Crust: In a large bowl, whisk together the almond flour, tapioca starch, and powdered sugar. Add the cold cubed butter and use a pastry blender (or your fingers!) to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

    Sara Says: The colder the butter, the better! It helps create those flaky layers in the crust. If you feel the butter is getting too warm, pop the bowl in the fridge for a few minutes.

  3. Binding the Crust: Add the egg yolk and ice water to the bowl. Mix until the dough just comes together. Don't overmix!
  4. Pressing into Tins: Divide the dough evenly among the muffin cups. Use your fingers to press the dough firmly and evenly into the bottom and up the sides of each cup. You want a nice, even layer.

    Tip: If the dough is sticky, try lightly flouring your fingers with almond flour. And if your crust keeps sliding down, refrigerate the muffin tin for 10 minutes before baking.

  5. Blind Baking: Prick the bottom of each crust with a fork (this prevents them from puffing up too much) and bake for 10-12 minutes, or until lightly golden brown.

    Important Note: Keep a close eye on them! Almond flour burns easily, so watch for color change.

  6. Cooling the Crusts: Remove the muffin tin from the oven and let the crusts cool completely in the tin before filling. While the crust is cooling, it's filling time!
  7. Preparing the Filling: In a medium bowl, whisk together the drained ricotta cheese, sugar, eggs, heavy cream, lemon juice, lemon zest, vanilla extract, and salt until smooth and creamy.

    Sara's Secret: Don't skimp on the lemon zest! That's where so much of the flavor comes from.

  8. Filling the Tartlets: Once the crusts are cooled, carefully spoon the ricotta mixture into each crust, filling them almost to the top.
  9. Baking the Filled Tartlets: Bake for 18-22 minutes, or until the filling is set and the tops are lightly golden brown. The filling should jiggle just slightly in the center.

    Don't Overbake! Overbaking will make the filling dry and crumbly.

  10. Cooling and Setting (the hardest part!): Remove the tartlets from the oven and let them cool completely in the muffin tin. As they cool, the filling will continue to set. Once cooled, refrigerate for at least 2 hours (or preferably overnight) before serving.

    Patience is a Virtue: REALLY Important: Seriously, don't try to rush this step. The tartlets need time to chill and for the filling to fully set.

  11. Garnish and Serve: Just before serving, garnish with fresh berries, a dusting of powdered sugar, or lemon zest curls, if desired.

Sara's Super-Secret Tips & Tricks

  • Dairy-Free Delight: Swap out the ricotta with a dairy-free ricotta cheese alternative and the heavy cream with coconut cream for a completely dairy-free version. The taste will be slightly different but it's still delicious!
  • Flavor Fiesta: Amp up the flavor by adding a pinch of cardamom or nutmeg to the ricotta filling. It adds a lovely warmth.
  • Individual Tartlets: Feel free to use individual tartlet pans instead of a muffin tin for a more elegant presentation. Just be sure to adjust the baking time accordingly.
  • Lemon Lovers Extra: For an even *stronger* lemon flavor, you can brush the baked crusts with a simple lemon syrup (equal parts lemon juice and sugar, heated until the sugar dissolves) before filling them.
  • Batch Baking Bliss: These tartlets freeze beautifully! Just freeze them after they've cooled completely. Thaw overnight in the refrigerator before serving.
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Creamy Lemon & Ricotta Tartlets Recipe

Yields: 12 tartlets
Prep time: 25 minutes
Cook time: 35 minutes

Ingredients:

  • Gluten-Free Almond Crust:
    • 1 ½ cups almond flour
    • ¼ cup tapioca starch
    • ¼ cup powdered sugar
    • 6 tablespoons cold unsalted butter, cubed
    • 1 large egg yolk
    • 1 tablespoon ice water
  • Creamy Lemon & Ricotta Filling:
    • 15 ounces ricotta cheese, drained
    • ½ cup granulated sugar
    • 2 large eggs
    • ¼ cup heavy cream
    • ¼ cup lemon juice
    • 2 tablespoons lemon zest
    • 1 teaspoon vanilla extract
    • Pinch of salt
  • Optional Garnish:
    • Fresh berries
    • Powdered sugar
    • Lemon zest curls

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
  2. Make the crust: Combine almond flour, tapioca starch, and powdered sugar. Cut in butter until crumbly. Add egg yolk and ice water; mix until dough forms.
  3. Press dough into muffin cups. Prick bottoms with a fork. Bake 10-12 minutes, until light golden brown. Cool completely in tin.
  4. Make the filling: Whisk together ricotta, sugar, eggs, cream, lemon juice, zest, vanilla, and salt until smooth.
  5. Spoon filling into cooled crusts. Bake 18-22 minutes, until set.
  6. Cool completely in the tin. Refrigerate for at least 2 hours before serving.
  7. Garnish with berries, powdered sugar, or lemon zest.

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Creamy Lemon Ricotta Tartlets - Gluten-Free Deliciousness

So there you have it! My Creamy Lemon & Ricotta Tartlets, a guaranteed ray of sunshine for any occasion. Trust me, these delightful little desserts are easier to make than they look, and they're bursting with flavor. Let me know in the comments if you give them a try, and be sure to tag me in your photos on Instagram! Happy Baking, friends!

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