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Cooking
Tartlets with Light Ricotta and Curd Cheese Cream
· 3 servings
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.
Chill the dough
Put the dough in the fridge to chill for at least half an hour.
Prepare the cream
Meanwhile, prepare the cream by mixing all the ingredients together and whisking lightly.
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.
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).
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.
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.