Name: Choc-cranberry ricotta tarts
Cook time: 35 min
Total time: 35 min
Ingredients: 1½ cups (360g) ricotta; ½ cup (110g) caster sugar; 1 egg, beaten lightly; 90 grams finely chopped dark eating chocolate; ⅓ cup (45g) dried cranberries, chopped; ¼ cup (40g) sultanas; 3 sheets butter puff pastry; 1 tablespoon milk; 1 tablespoon icing sugar; 40 grams dark eating chocolate, grated finely

For dessert in a flash, these simple pastries are created with prepared puff pastry and filled with a sweet mix of chocolate, cranberry and ricotta.

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Ingredients

1½ cups (360g) ricotta

½ cup (110g) caster sugar

1 egg, beaten lightly

90 grams finely chopped dark eating chocolate

⅓ cup (45g) dried cranberries, chopped

¼ cup (40g) sultanas

3 sheets butter puff pastry

1 tablespoon milk

1 tablespoon icing sugar

40 grams dark eating chocolate, grated finely

Method

1.Preheat oven to 200°C/400°F. Line oven trays with baking paper. 2 Combine cheese, caster sugar and egg in a medium bowl. Stir in chopped chocolate and dried fruit. 3 Cut 12 x 11cm (4½-inch) rounds from pastry; place rounds on trays. Divide ricotta mixture among rounds, leaving a 2.5cm (1-inch) border. Fold pastry edge up, pinching to seal. Brush pastry with milk; bake tarts for 12 minutes or until browned. Cool for 5 minutes before dusting with sifted icing sugar and sprinkling with grated chocolate.

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