Citrus Creme Tart

This desert has a nice mix of sweet and tart. The sweetness comes from the fluffy icing sugar which is cut by the sharpness of the citrus fruit. I used individual 10 cm tartlet tins with lift out bottoms which make the tarts easier to serve. Serve them up with some fresh berries for immediate summer freshness. Makes 4 tarts.

250g Ricotta
75g Icing Sugar
50g Caster Sugar
Zest of 3 lemons and 2 limes (small fruits)
Juice of 1 lemon and 1 lime
Teaspoon of lemon curd
7 digestive biscuits
80g butter

Method

Mix the ricotta, icing sugar and caster sugar in a large bowl.
Finely grate the lemon and lime zest and add to the bowl along with the  juice and the lemon curd.
Beat for a few seconds to make sure that all the ingredients are mixed together.
Wrap the digestive biscuits in cling film and bash with a rolling pin until they are just crumbs.
In a small pan melt the butter and then add the biscuit crumbs.
Put a thin layer of the biscuit mix in the bottom of the tartlet tins followed by the citrus creme.
Put in the fridge for a couple of hours
When needed, pop them out of the tins and serve up with some fresh berries.