For the crust
2 cups of toasted pecans (280g)
1/2 cup of all-purpose flour (90g)
1 egg white
1/3 cup of butter (65g)
For the filling
2 1/2 cups of ricotta cheese (375g)
1 tablespoon of grated lime zest
1/4 cup of all-purpose flour (45g)
3/4 cup of heavy cream (180ml)
1/4 cup of raspberry gelato (75g for the topping)
10 raspberries (for decorating)
For the crust
2 cups of toasted pecans (280g)
1/2 cup of all-purpose flour (90g)
1 egg white
1/3 cup of butter (65g)
For the filling
2 1/2 cups of ricotta cheese (375g)
1 tablespoon of grated lime zest
1/4 cup of all-purpose flour (45g)
3/4 cup of heavy cream (180ml)
1/4 cup of raspberry gelato (75g for the topping)
10 raspberries (for decorating)
Preheat the oven to 400°F (quente)
Prepare the crust: in a processor, blend the pecans, flour, egg white, and butter until a homogeneous mass is achieved
Transfer the mixture to a 21 cm diameter refrigerator bowl
Line the bottom and sides of the bowl with the crust
Fold the edges inward
Bake in the preheated oven until golden brown (approximately 15 minutes)
Remove from the oven and reserve
Prepare the filling: in a processor, blend the ricotta cheese, lime zest, flour, and heavy cream until smooth (approximately 2 minutes)
Filling the crust with this mixture and smoothing the surface with a spatula
Spread the raspberry gelato over the filling and decorate with raspberries
Serve immediately
659 calories per serving
