Ricotta And Berry Tartlets Recipes
HEALTHY BLUEBERRY-RICOTTA TARTLETS
News flash: Dessert can be the perfect place to add calcium to your diet. We did just that by using ricotta cheese in these sweet little tartlets. (Eight percent of your daily value, so not too shabby!) The apricot jam does double duty: As a sweetener for the ricotta plus as a glaze for the berries.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings (3 tartlets per serving)
Number Of Ingredients 7
Steps:
- Stir together the ricotta, lemon zest, vanilla and 1 tablespoon apricot jam in a small bowl.
- Toss together the blueberries with the remaining 1 teaspoon of apricot jam in another small bowl.
- Spoon the ricotta mixture into the phyllo cups. Top each with a few blueberries and nuts. The tartlets can be made ahead and refrigerated for up to 2 hours.
Nutrition Facts : Calories 120 calorie, Fat 5 grams, SaturatedFat 1.5 grams, Cholesterol 10 milligrams, Sodium 80 milligrams, Carbohydrate 14 grams, Protein 5 grams, Sugar 4 grams
RICOTTA AND BERRY TARTLETS
Yield Makes 6 tartlets or 1 large tart
Number Of Ingredients 18
Steps:
- For the pastry, combine the flour, sugar, lemon rind, baking powder and salt in a food processor. Gradually add the butter, mixing until the mixture resembles fine breadcrumbs. Add the egg and yolk and mix until combined. Be careful not to overwork the pastry.
- Turn the mixture out onto a clean work surface. Bring the pastry together, shape into a disk, wrap in plastic and refrigerate for at least 30 minutes.
- For the compote, place the berries and sugar in a small saucepan over medium heat and stir until the sugar dissolves. Once it begins to boil, turn the heat down and leave to simmer
- gently until the mixture starts to thicken, about 30 - 45 minutes. It should have a jam-like texture.
- For the filling, beat the ricotta in a food processor until smooth. Transfer to a bowl and use a wooden spoon to beat in the sugar and vanilla. Add the eggs one at a time and mix until
- combined. Preheat the oven to 180ºC.
- Roll out a third of the pastry on a lightly floured surface to 5mm thick. Line 6 x 12cm tartlet tins with the pastry. Trim the edges. Roll out the remaining pastry and cut into 1cm-wide strips.
- Divide the ricotta filling between the pastry cases and top with the berry compote. Arrange the strips at 1cm intervals across the top of the tart. Repeat crossways to form a lattice. Press the edges down to seal.
- Bake on the lowest shelf of the oven for 20 - 25 minutes. Remove from the oven, dust with icing sugar and serve.
Nutrition Facts :
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