Baked Ricotta Tartlets Recipe

Name: Baked Ricotta Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup whole blanched almonds, toasted; 1/4 cup sesame seeds, toasted; 1 1/2 cups flour; 8 tbsp (1 stick) cold butter, chopped coarsely; 1/4 cup sugar; 1 None egg yolk; 1 tsp vanilla extract; 1 tbsp pine nuts, chopped; 2 tsp powdered sugar; 1/2 cup fine-cut orange marmalade, warmed; 1 None orange, peel cut into thin strips; None None FOR THE RICOTTA FILLING; 1 1/4 cups ricotta cheese; 1/4 cup sugar; 1 None egg, lightly beaten; 1 tbsp finely grated orange peel

Servings: persons

1/3 cup whole blanched almonds, toasted
1/4 cup sesame seeds, toasted
1 1/2 cups flour
8 tbsp (1 stick) cold butter, chopped coarsely
1/4 cup sugar
1 None egg yolk
1 tsp vanilla extract
1 tbsp pine nuts, chopped
2 tsp powdered sugar
1/2 cup fine-cut orange marmalade, warmed
1 None orange, peel cut into thin strips
None None FOR THE RICOTTA FILLING
1 1/4 cups ricotta cheese
1/4 cup sugar
1 None egg, lightly beaten
1 tbsp finely grated orange peel

1
Process the almonds and sesame seeds until finely chopped. Add the flour, butter and sugar; process until the mixture resembles breadcrumbs. Add the egg yolk, vanilla extract and 1 tbsp water; process until ingredients just come together. Wrap in plastic wrap and refrigerate for 30 mins.
2
Meanwhile, for the ricotta filling, process all ingredients until just smooth and combined.
3
Preheat the oven to 375u00b0F. Grease 10 small fluted brioche tins, 3 inches top measurement and 1 1/2 inches deep. Place on a baking pan.
4
Roll the pastry between sheets of parchment paper to 1/8-inch thickness. Using a 3 1/2-inch round cutter, cut 10 rounds from the pastry. Lift the pastry into pans, pressing into the bottom and side. Trim the edges. Cover and refrigerate for 10 mins.
5
Meanwhile, re-roll the pastry scraps to 1/8-inch thickness. Cut the pastry into 1/4-inch wide strips.
6
Spoon the ricotta filling into the tart shells and decorate with pastry strips. Sprinkle with pine nuts.
7
Bake for 35 mins or until the pastry is golden and the filling cooked through. Cool in pans 5 mins. Remove from pans; cool on wire rack. Serve warm, dusted with powdered sugar and topped with marmalade and strips of orange peel.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup whole blanched almonds, toasted, 1/4 cup sesame seeds, toasted, 1 1/2 cups flour, 8 tbsp (1 stick) cold butter, chopped coarsely, and more.

Yes, Baked Ricotta Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Ricotta Tartlets

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