Baked ricotta tartlets

Make in advance and quickly prepare for dinner parties or picnics.
10 Item
1H 45M

These sweet pastries with a creamy filling and drizzled with warm marmalade can be made in advance and quickly prepared for impromptu dinner parties.

Don’t be scared of making the pastry; it is very forgiving, so if it cracks press in back together. If it feels too soft to handle, refrigerate for a few minutes.

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Ricotta filling


1.Process almonds and seeds until finely chopped. Add flour, butter and caster sugar; process until mixture resembles breadcrumbs. Add egg yolk, extract and the water; process until ingredients just come together. Wrap in plastic wrap; refrigerate 30 minutes.
2.Meanwhile, make ricotta filling; process ingredients until just smooth and combined.
3.Preheat oven to 190°C/375°F. Grease 10 small fluted brioche tins, 8cm top measure and 3.5cm deep. Place on an oven tray.
4.Roll pastry between sheets of baking paper until 3mm thick. Using a 9cm round cutter, cut 10 rounds from pastry. Lift pastry into tins, press into base and side, trim edges. Cover; refrigerate for 10 minutes.
5.Meanwhile, re-roll pastry scraps until 3mm thick; cut pastry into 1cm wide strips.
6.Spoon ricotta filling into tart shells; decorate with pastry strips. Sprinkle with pine nuts.
7.Bake tartlets for 35 minutes or until pastry is golden and filling cooked through. Stand tartlets in tins for 5 minutes before turning, top-side up, onto a wire rack to cool. Serve warm, dusted with icing sugar, topped with marmalade and strips of rind.

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