This page works best with JavaScript - Please enable JavaScript
shortbread tart

Shortbread tart with ricotta and berries

This recipe was created by “The Foodpairing® Company” based on the taste profile of Scotch. It is perfect for this red beer with a scent of spices, caramel and some light fruity notes. It stands out from traditional Scotch ales as it offers a fine woody scent reminiscent of hazelnut. The taste is fuller and has a hint of bitterness. To be served with LOKA Scotch between 6 to 9 ° C.

Season:Summer, Fall



  • Shortbread pastry
  • Ricotta: 300 gms
  • Mascarpone: 200 gms
  • 1 lemon
  • Sugar: 120 gms
  • 5 eggs
  • Flour: 30 gms
  • Strawberries
  • Raspberries
  • Blackberries


  • Step 1: Unroll the dough in a cake mold. Cut off the excess dough if necessary. Put a sheet of baking paper on the dough. Fill the mold with dried beans. Bake the dough in a preheated oven at 180 ° C for 10 minutes.
  • Step 2: Beat the eggs with the sugar for 5 minutes. Meanwhile, mix the ricotta with the mascarpone. Grate the lemon zest and squeeze the lemon. Stir into the cheese. Sift the flour and fold it into the cheese. Stir the cheese mixture in a pocket.
  • Step 3: Remove the baking paper with the dried beans from the cake pan. Pour the cheese mixture over the dough. Bake for 30 minutes in a preheated oven at 180 ° C.
  • Step 4: Leave to cool for at least 2 hours before finishing the cake with the exotic berries.

Bon appétit!