Tartlets with Light Ricotta and Curd Cheese Cream

Step-by-step method

At a glance

First you make a cocoa pastry, which rests in the fridge after kneading while you whip up a light cream from ricotta, curd cheese and lemon. The pastry is pressed into the tartlet tins, blind-baked, and once cooled, filled with the cream and topped with fruit – so most of the time goes into chilling the dough and baking the shells.

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Mix the pastry ingredients

Mix together all the pastry ingredients and knead thoroughly until you get a smooth, cohesive dough. Wrap it in plastic wrap or a bag.

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120 gram
Unsalted Butter

80 gram
Powdered Sugar

180 gram
All-purpose wheat flour

50 gram
Dutch-Processed Cocoa

1 piece
Egg Yolk

1 tablespoon
Water
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Chill the dough

Put the dough in the fridge to chill for at least half an hour.
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Prepare the cream

Meanwhile, prepare the cream by mixing all the ingredients together and whisking lightly.

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250 gram
Ricotta

250 gram
Full-Fat Curd Cheese

80 gram
Granulated Sugar

2 teaspoon
Lemon Juice

2 teaspoon
Lemon Juice

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Line the tartlet tins

Take the dough out of the fridge and get your tartlet tins ready. Either roll out the dough into a sheet about 4 mm thick and line the tins with it, or pinch off pieces of dough and press them into the tins by hand.
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Prick the pastry

Prick the pastry in the tins with a fork so steam can escape and the dough doesn't puff up too much while baking. Then lay a piece of baking paper over the pastry in each tin and add a few dried beans (this also helps stop the dough from puffing up).
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Bake

Bake in a preheated oven at 180°C for about 20 minutes (baking time may vary depending on your oven). You'll know they're done when the pastry starts to pull away slightly from the edges of the tins.
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Serve

Take the tartlet shells out of the oven and let them cool completely. Once cooled, spoon the cream into the shells, smooth it out, and decorate with raspberries.

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2 tablespoon
Raspberries

How it went

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Tartlets with Light Ricotta and Curd Cheese Cream

Name: Ricotta & Curd Cheese Tartlets – Heavenly Chocolate Dessert
Prep time: 20 min
Cook time: 20 min
Total time: 105 min
Yield: 3
Cuisine: French
Ingredients: 1 piece Egg Yolk; 1 tablespoon Water; 120 gram Unsalted Butter; 50 gram Dutch-Processed Cocoa; 250 gram Ricotta; 2 tablespoon Raspberries; 4 teaspoon Lemon Juice; 180 gram All-purpose wheat flour; 80 gram Granulated Sugar; 80 gram Powdered Sugar; 250 gram Full-Fat Curd Cheese

ingofbaking

Prep 20 min Cook 20 min

Plus 30 min of resting (not counted in active time)

11 Ingredients

7 Steps

Medium Difficulty

Equipment

What you'll need besides the ingredients.

Tartlet tin

Rolling pin optional

Baking paper

Baking beans

What's in it?

1387 kcal

Calories

117 g

Carbohydrates

104 g

Fats

62 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Not only do they look gorgeous, they taste heavenly too. I'm not a big fan of rich, buttery creams, so I usually go for mascarpone instead – but let's be honest, that's pretty heavy as well. I wanted something lighter, so I mixed ricotta with curd cheese and a bit of sugar. The result is a wonderfully light cream that's just perfect for tartlets :).

Vegetarian High-protein Desserts For a sweet tooth

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Step-by-step method

At a glance

Mix the pastry ingredients

For this step

Chill the dough

Prepare the cream

For this step

Line the tartlet tins

Prick the pastry

Bake

Serve

For this step

How it went

Nobody has tried this recipe yet

Tartlets with Light Ricotta and Curd Cheese Cream

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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