Tartlets with Light Ricotta and Curd Cheese Cream

Step-by-step method

At a glance

You're making elegant chocolate tartlets filled with a cloud-light ricotta and curd cheese cream — a delicious alternative to heavy mascarpone fillings. The main time commitment is chilling the dough and baking the shells, while the creamy filling comes together in just minutes with a simple whisk.

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Mix the pastry ingredients

Combine all the ingredients and knead thoroughly until you get a smooth, even 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

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

Meanwhile, make 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 small 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 steam can escape and the dough doesn't puff up too much. Then lay a piece of baking paper over the dough in each tin and scatter in 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 edges of the pastry start to pull away from 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

Tartlets with Light Ricotta and Curd Cheese Cream

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

ingofbaking

Prep 20 min Cook 20 min

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

11 Ingredients

7 Steps

Medium Difficulty

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, but they taste absolutely divine too. I'm not a huge fan of rich, buttery creams, and while my go-to filling is usually mascarpone, let's be honest — that's pretty heavy too. I wanted something a bit lighter, so I mixed ricotta with curd cheese and a touch of sugar. The result is a wonderfully light cream that's just perfect on these 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 dough

Bake

Serve

For this step

Tartlets with Light Ricotta and Curd Cheese Cream

Ingredients — what you'll need

What's in it?

About this recipe

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