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Cooking
Tartlets with Light Ricotta and Curd Cheese Cream
· 3 servings
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.
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 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.
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).
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.
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.