Ingredients
- 250g ricotta
- 1/2 cup maple syrup
- 1 egg
- 1 tsp lemon zest
- 1 pre-baked tart shell
Method
- Preheat oven to 160°C.
- Blend ricotta, maple syrup, egg, and zest until creamy.
- Pour into shell.
- Bake for 30 minutes until just firm.
- Chill before serving.
Conversion and rationale
Original sweetener (classic version): 1/2 cup superfine sugar
Conversion used: Replace 1:1 with maple syrup, reduce oven temperature to ensure a smooth, custardy set.
Why Quebec maple syrup: The mineral content of maple syrup adds a depth that refined white sugar lacks in dairy-based desserts.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →