Tartlets with Light Ricotta and Curd Cheese Cream
·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.
Chill the dough
Place the dough in the fridge to chill for at least half an hour.
Prepare the cream
Meanwhile, make 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 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.
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).
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.
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.
