Recipe

Baked ricotta tartlets

These tasty tartlets can easily be made in advance and quickly prepared for impromptu dinner parties.

  • 1 hr 45 mins cooking
  • Makes 10 Item
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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.

Ingredients

Baked ricotta tartlets
  • 1/3 cup whole blanched almonds, roasted
  • 1/4 cup sesame seeds, roasted
  • 1 1/4 cup plain (all-purpose) flour
  • 125 gram chilled butter, chopped coarsely
  • 1/4 cup caster sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon water, approximately
  • 1 tablespoon pine nuts, chopped finely
Ricotta filling
  • 2 teaspoon icing sugar
  • 1/2 cup fine-cut orange marmalade, warmed
  • 1 orange, rind removed, cut into thin strips
  • 1 1/4 cup soft ricotta
  • 1/4 cup caster sugar
  • 1 egg, beaten lightly
  • 1 egg yolk
  • 1 tablespoon finely grated orange rind

Method

Baked ricotta tartlets
  • 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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