Walnut Ricotta Tartelettes

1. 1

   Prepare the pastry: Combine all ingredients to a crumbly pastry (with a fork or your finger tips).

2. 2

   Place in refrigerator for at least one hour.

3. 3

   Roll out the pastry on parchment paper (it is kind of crumbly) to fit your pan(s). For a large tart, place dough with parchment paper into pan and cut excess pastry. For small tartlets, cut circles from the rolled out dough with the help of a water glass with appropriate diameter.

4. 4

   Blind bake the dough (pricked with a fork and/or covered with lentils or other ovenproof weights) for 12-15 min at 200u00b0C. Reduce oven heat to 175u00b0C.

5. 5

   For the filling, chop walnuts coarsely.

6. 6

   Heat 20 g butter and icing sugar in a small pan, add walnuts and fry at low to medium heat until golden brown while stirring frequently (takes about 10 minutes). Set aside.

7. 7

   In a fat free bowl, whisk egg whites (at high speed) with a pinch of salt until stiff, 3- 5 minutes.

8. 8

   In another (large) bowl, whisk egg yolks and sugar until pale yellow and foamy.

9. 9

   Add softened butter (room temperature) and continue whisking, until mixture is creamy, for about 3-5 minutes.

10. 10

    Add ricotta and orange blossom water.

11. 11

    Gently incorporate walnuts and egg whites with a spatula.

12. 12

    Add filling to the prebaked pastry and bake at 175u00b0C for 20-30 minutes, depending on tart size, or until golden brown. Cool completely before decorating.

13. 13

    For decoration, dilute orange jam with 1 tablespoon water, glaze tart or tartlets with the mixture.

14. 14

    Coarsely ground the chocolate and sprinkle on the tart/tartlets until the surface is generously covered.

15. 15

    Serve cooled.

* Per serving · 4 servings · Values may vary.