Mini Tartlets with Ricotta and Pine Nuts Cream
Pastry
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Cook Time
3 h
Servings
12
Difficulty
Medium
Prep Time
60 Min
Description
These mini tartlets with ricotta and pine nuts cream are a true gem of Italian pastry! The shortcrust pastry base, prepared with our trusted Thermomix®, is crumbly and delicious. The filling, a sheep's milk ricotta cream enriched with toasted pine nuts, is an explosion of flavors. Perfect for a Sunday brunch or as a sweet conclusion to a special dinner. The preparation takes a little time, but the result is guaranteed: a dessert that will win everyone over at the first taste! Ideal to prepare in spring, when the ricotta is fresher and tastier.
Ingredients (13 ingredients)
-
500 ml Milk
-
1 piece Lemon zest
-
80 g Sugar
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4 piece Egg yolks
-
40 g Cornstarch
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250 g Flour
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100 g Butter
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80 g Sugar
-
1 piece Egg
-
1 pinch Salt
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Pastry cream
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250 g Sheep's milk ricotta cheese
-
50 g Pine nuts
Preparation (7 steps)
Preparation of the shortcrust pastry
Put 250g of flour, 100g of cold butter in pieces, 80g of sugar, 1 egg, a pinch of salt in the Mixtopf and process for 2 Min./Kneading Level to form a dough. Wrap the dough in cling film and refrigerate for 60 minutes.
Preparation of the pastry cream
Put 500ml of milk, the zest of 1 lemon in the Mixtopf and heat for 8 Min./90°C/Speed 1.
Adding the other ingredients to the cream
Put 100g of sugar, 4 egg yolks, 40g of cornstarch in the Mixtopf and mix for 20 Sec./Speed 4. Add the heated milk through the lid and cook for 8 Min./90°C/Speed 2. Transfer the finished cream to a bowl and cover with cling film so that no skin forms. Let it cool down.
Preparation of the ricotta cream
Add 250g of sieved sheep's milk ricotta cheese to the pastry cream and mix gently.
Assembly of the tartlets
Remove the dough from the refrigerator and roll it out on a floured work surface. Cut out circles with a cookie cutter and place them in greased molds. Prick the bottom with a fork.
Filling and baking
Fill the molds with the ricotta cream and sprinkle with pine nuts. Bake in a preheated oven at 190°C top/bottom heat for about 25 minutes.
Cooling and serving
Remove the tartlets from the oven and let them cool. Before serving, sprinkle with icing sugar.
Finished cooking? Great! 🎉
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Created by
Giulia Barbieri
5
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
- Nuts: Pine nuts
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