Tartlets with Light Ricotta and Curd Cheese Cream

Step-by-step method

At a glance

You're making elegant chocolate tartlets filled with a delightfully light ricotta and curd cheese cream—a fresher, less heavy alternative to traditional mascarpone-based fillings. The main time commitment is chilling the dough and baking the shells, while the dreamy cream comes together quickly with just a few whisks of the ingredients.

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Mix the pastry ingredients

Mix all the pastry ingredients together 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 the dough out 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 dough

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

Place in a preheated oven at 180°C and bake for about 20 minutes (baking time will vary depending on your oven). You'll know they're done when the pastry starts to pull away 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 top with raspberries.

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2 tablespoon
Raspberries

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Tartlets with Light Ricotta and Curd Cheese Cream

Name: Heavenly Ricotta Curd Cheese Tartlets
Prep time: 30 min
Cook time: 20 min
Total time: 95 min
Yield: 3
Cuisine: French
Ingredients: 80 gram Granulated Sugar; 80 gram Powdered Sugar; 250 gram Ricotta; 1 tablespoon Water; 120 gram Unsalted Butter; 2 tablespoon Raspberries; 180 gram All-purpose wheat flour; 1 piece Egg Yolk; 50 gram Dutch-Processed Cocoa; 250 gram Full-Fat Curd Cheese; 4 teaspoon Lemon Juice

ingofbaking

Prep 30 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?

988 kcal

Calories

118 g

Carbohydrates

50 g

Fats

28 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 really a fan of rich, buttery creams, and while mascarpone is my usual go-to filling, let's be honest, it's still pretty heavy. 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 :).

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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 dough

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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