Name: Mini Tartlets with Ricotta Cream and Pine Nuts
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 12 Servings
Cuisine: Italian
Ingredients: 500 ml Milk; 1 piece Lemon zest; 80 g Sugar; 4 piece Egg yolks; 40 g Cornstarch; 250 g Flour; 100 g Butter; 80 g Sugar; 1 piece Egg; 1 pinch Salt; Custard cream; 250 g Sheep's milk ricotta; 50 g Pine nuts

The mini tartlets with ricotta cream and pine nuts evoke childhood memories, Sundays spent in grandma's kitchen, enveloped in the intoxicating scent of freshly baked shortcrust pastry. She, with her expert hands, prepared this simple but flavorful dessert, a true symbol of Italian culinary tradition. The recipe I propose is a reinterpretation of that classic, adapted to the use of the Thermomix®, to simplify the process without sacrificing the authentic taste. The shortcrust pastry base is fundamental for the success of the dessert. The flour, preferably type 00, gives the right crumbly texture. The butter, strictly cold and cut into cubes, is the key ingredient to obtain a pastry that melts in your mouth. The sugar, in this case granulated, gives sweetness and contributes to browning during cooking. The egg, finally, binds the ingredients and provides moisture. A pinch of salt enhances the flavors. The custard cream, prepared with the Thermomix®, is child's play. The whole milk, heated with the lemon zest (only the yellow part, to avoid bitterness), is delicately flavored. The egg yolks, sugar and cornstarch, mixed together, create a creamy and velvety base. Cooking in the Thermomix®, at a controlled temperature, guarantees a perfect consistency, without lumps. It is important to cover the cream with plastic wrap in contact to avoid the formation of the annoying skin. The ricotta cream is the beating heart of these tartlets. The sheep's milk ricotta, with a more intense and characteristic flavor compared to the cow's milk one, is ideal. It must be sieved to eliminate any lumps and make it even smoother and creamier. The pine nuts, lightly toasted in a pan, add a crunchy note and an unmistakable aroma. For a personal touch, you can add grated orange zest to the ricotta cream or a pinch of cinnamon. For a more delicious version, you can incorporate dark chocolate chips. For a vegan variant, you can replace the butter with vegetable margarine and the egg with vegetable milk. The sheep's milk ricotta can be replaced with silken tofu blended with a little lemon juice and icing sugar. The mini tartlets with ricotta cream and pine nuts are perfect served warm or at room temperature. They can be accompanied with a glass of Vin Santo or a Moscato d'Asti. They can be stored in the refrigerator for a couple of days, in an airtight container. The shortcrust pastry can be prepared in advance and stored in the refrigerator for a maximum of 2 days or in the freezer for a month. The custard cream can be prepared the day before and stored in the refrigerator.

Mini Tartlets with Ricotta Cream and Pine Nuts

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Description

Ingredients (13 ingredients)

Preparation (7 steps)

Shortcrust pastry preparation

Custard cream preparation

Adding the other ingredients to the cream

Ricotta cream preparation

Tartlets assembly

Filling and baking

Cooling and serving

Finished cooking? Great! 🎉

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