Ricotta Raspberry Tarts

Name: Ricotta Raspberry Tarts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 250 grams ricotta; 1/2 cup frozen raspberries; 1 egg (whisked); 3/4 cup icing sugar; 1 tsp vanilla; 2 sheets puff pastry

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These delicious little ricotta raspberry are perfect for single serve desserts, as an afternoon tea or as a lunchbox treat! Quick and easy to make using storebought pastry, they are a no fuss way to make a pretty and yummy sweet treat.

ricotta raspberry tarts on a plate with a bottle of water in the background and a sieve

Contents hide

1 Why you're going to love this recipe

2 What goes into the recipe

3 How to make this recipe

4 Expert Tips and FAQs

5 More ideas with ricotta

6 Ricotta Raspberry Tarts

Why you're going to love this recipe

quick and easy to make
a protein hit with ricotta
uses frozen raspberries for the ultimate convenience
storebought pastry for the base
freezer friendly
lunchbox size
makes 18 so you've always got some ready to go

What goes into the recipe

don’t forget to scroll to the recipe card for quantities and the full method

ingredients: puff pastry, ricotta, egg, icing sugar, frozen raspberries and vanilla

icing sugar- not icing mixture. You don't need to sift it, all the lumps will come out when whisking in the recipe.
frozen raspberries- can also be swapped for fresh raspberries. Blueberries or strawberries are also delicious in this recipe.
egg- used for binding and super important. It also helps the filling to rise and gives it a fuller texture.
ricotta cheese- please use full fat ricotta. I steer away from anything labelled as "smooth ricotta", as it isn't authentic. If you would like to have some fun in the kitchen, you can make your own ricotta quickly and simply.

How to make this recipe

First allow your pastry to defrost and preheat your oven. Using a round cutter, cut the pastry to the right size for your muffin tin. (image 1)
Put the pastry into the muffin tin. (Image 2)
Whisk the egg until all combined (image 3)
Add in the other ingredients and mix well to combine. (image 4)

process: ciutting pastry, putting in muffin tin, whisking egg, whisking filling

Whisk until all the lumps are removed. (image 5)
Fold through the raspberries and mix throughout (image 6)
Fill each pastry muffin hole with 1 tbsp of the mixture (I forgot to take a photo!) and bake at 200º degrees celsius for 20 minutes.

Expert Tips and FAQs

These are so quick and easy to make. My top tip would be to make sure the oven is HOT! 200º degrees celsius to be precise! Pastry will end up soggy otherwise and no one wants soggy pastry.

How long can I store these tarts?

Three days in the fridge. The pastry may also go soggy, so the best bet is to make them the day of consumption.

Can I freeze them?

Yes you can! They defrost well too making them the perfect addition to lunchboxes.

What type of ricotta cheese should I use?

Full fat! Ricotta cheese is traditionally made from the whey of other cheese and anything other than full fat ricotta wont have the texture or taste required for these tarts.

Why frozen berries?

Convenience. Cost. Frozen raspberries and other berries are great to have in the freezer. There are so many ways to use them and they are super convenient. They are also significantly cheaper than their fresh counterparts and are frozen at the best point in the season.

Ricotta Raspberry Tarts on a plate with icing sugar

More ideas with ricotta

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