Even if you’re not an experienced baker serve our Raspberry & Ricotta Tartlets at your next dinner party, they’ll be sure to be a hit. Each step is easy, and the final product is a delightful dessert that is refreshing and perfect for summer. The ricotta blended with cream, sugar and vanilla essence is just delicious.
Tip
These tartlets are also delicious when topped with strawberries, mixed berries or even mango.
Ingredients
- 1 cup (150g) plain flour
- 2 tbsp caster sugar, 1/4 cup (55g) extra
- Finely grated rind of 1 lemon
- 100g butter, cubed
- 1-2 tbsp iced water
- 1 1/2 cups (300g) fresh ricotta
- 1/3 cup (80ml) cream
- 2 eggs
- 1 tsp vanilla essence
- 2 x 125g punnets raspberries
Method
1. Place flour, 2 tablespoons of sugar, lemon rind and butter in a blender. Pulse until mixture resembles breadcrumbs. With motor running, gradually add enough water until mixture forms a ball. Turn onto a lightly floured surface and bring dough together. Wrap mixture in plastic wrap and chill for 30 minutes.
2. Preheat oven to 180°C or 160°C fan. Lightly grease tart shells.
3. Place dough onto a lightly floured surface and roll out to 3mm thickness. Ease into prepared tart shell and trim edges. Chill for 20 minutes. Line tart shell with baking paper and fill with rice (to maintain shape). Blind bake for 15 minutes. Remove paper and rice and bake for another 10 minutes.
4. Meanwhile, using an electric mixer, beat ricotta, cream, extra sugar, egg and vanilla together until smooth. Pour into tart shell and bake for 30 minutes, until just set. Refrigerate until cold.
5. Arrange raspberries over tartlets just before serving.
