Candied Peel Ricotta Tart or Cake

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Nov. 07, 2014

The perfect Holiday treat! Your Thanksgiving, Christmas, or Easter guests will love it!


Frozen puff pastry 250 Gram , thawed (((½ pkg)))
Flour 1 Teaspoon (((For dusting as needed)))
Ricotta cheese 300 Gram (((¾ cup or 175 mL)))
Mascarpone cheese 200 Gram
Candied peel 1 1/4 Cup (20 tbs)
Sugar 125 Gram (((1/2 cup)))
Eggs 6 , separated



1. Preheat oven to 350 degree F or 180 degree C.



2. On lightly floured work surface, place the pastry and roll out to fit your tart tin.

3. Into an 11-inch removable bottom tart tin, place the pastry sheet, press and trim off the excess. Cover and refrigerate while you make the filling.

For Filling:

4. In a bowl, combine egg yolks, mascarpone, ricotta, candied peel, and 100 grams of sugar. Mix until smooth.

5. In a separate bowl, whisk egg whites until fluffy and soft peaks form. Add reserved sugar and beat until stiff peaks form.

6. Gradually and gently fold egg whites into the yolk mixture.

7. Into the pastry shell pour the filling and bake for 30 minutes or until the pastry is cooked through and filling is slightly wobbly in the centre.

8. Remove from oven and set aside to cool for two hours.



9. Cut into wedges and serve.



You can use mixed peel or any one kind like orange or lemon. If you are using orange or lemon then you can also sprinkle their zest over the tart/cake before serving.



Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 485Calories from Fat 286

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 176 mg7.33%

Total Carbohydrates 37 g12.3%

Dietary Fiber 3 g12%

Sugars 16 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet