Miniature Ricotta Tarts: Tartellette di Ricotta

Miniature Ricotta Tarts: Tartellette di Ricotta
Miniature Ricotta Tarts: Tartellette di Ricotta might be just the side dish you are searching for. This recipe serves 12. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 317 calories, 11g of protein, and 11g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up raisins, lemon zest, warm water, and a few other things to make it today.

Instructions

1
Preheat the oven to 350 degrees F.
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OvenOven
2
Pour the milk into a small saucepan and add the lemon zest. Bring to a boil over medium-high heat.
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Lemon ZestLemon Zest
MilkMilk
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Sauce PanSauce Pan
3
Remove from the heat.
4
In the bowl of an electric stand mixture fitted with a paddle, combine the egg yolks and 2 tablespoons sugar. Beat until fluffy and pale yellow, about 5 minutes.
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Egg YolkEgg Yolk
SugarSugar
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BowlBowl
5
Add the yolk mixture to the milk mixture in the saucepan. Return the saucepan to the heat and bring to a boil, stirring constantly with a wooden spoon, until the mixture is homogenous.
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MilkMilk
Egg YolkEgg Yolk
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Wooden SpoonWooden Spoon
Sauce PanSauce Pan
6
Remove from heat.
7
Place the ricotta in a large mixing bowl.
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Ricotta CheeseRicotta Cheese
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Mixing BowlMixing Bowl
8
Add the cream from the saucepan and the raisins, and continue stirring with a wooden spoon until homogenous. Set aside.
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RaisinsRaisins
CreamCream
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Wooden SpoonWooden Spoon
Sauce PanSauce Pan
9
Use a lightly floured rolling pin to roll out the pastry dough until it is 1/8-inch thick. Use the butter to lightly grease 12 miniature tart pans. With a 3 1/2 to 4-inch round pastry cutter, cut the dough into 12 equally sized circles and gently lay the dough into the prepared tart pans, making sure that the dough lies flush against the bottom and sides. Blind bake the dough: place small squares of parchment paper in each tart pan, top with some dried beans, place the tart pans on a large baking sheet and bake until golden brown, about 15 minutes.
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Pastry DoughPastry Dough
Dried BeansDried Beans
ButterButter
DoughDough
RollRoll
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Baking PaperBaking Paper
Pastry CutterPastry Cutter
Baking SheetBaking Sheet
Rolling PinRolling Pin
OvenOven
Tart FormTart Form
10
Remove from the oven and let cool completely before dividing the ricotta filling evenly among the tart crusts.
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Ricotta CheeseRicotta Cheese
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OvenOven
11
Serve at room temperature.
12
In a large bowl, combine wine, water and yeast and stir until dissolved.
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WaterWater
YeastYeast
WineWine
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BowlBowl
13
Add the honey, salt and olive oil and mix thoroughly.
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Olive OilOlive Oil
HoneyHoney
SaltSalt
14
Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter.
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All Purpose FlourAll Purpose Flour
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Wooden SpoonWooden Spoon
15
Add 2 more cups of flour and stir with the spoon for another 2 to 3 minutes, to incorporate as much of the flour as possible.
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All Purpose FlourAll Purpose Flour
16
Bring the dough together with your hands and turn it out onto a floured board or marble surface. Knead for about 6 to 8 minutes, until you have made a firm, smooth dough.
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DoughDough
17
Place it in a clean, lightly oiled bowl and cover it with a towel.
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BowlBowl
18
Let it rise in the warmest part of the kitchen for 45 minutes.
DifficultyExpert
Ready In45 m.
Servings12
Health Score5
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