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.
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
- 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)
- 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.
Three days in the fridge. The pastry may also go soggy, so the best bet is to make them the day of consumption.
Yes you can! They defrost well too making them the perfect addition to lunchboxes.
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.
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.
More ideas with ricotta
Why don't you subscribe to my newsletter, or follow along on Facebook and Instagram? If you make something from the blog please tag @kidgredients on instagram- it really makes my day to see why you've been making!
Ricotta Raspberry Tarts
- 250 grams ricotta
- ½ cup frozen raspberries
- 1 egg whisked
- ¾ cup icing sugar
- 1 tsp vanilla
- 2 sheets puff pastry
- Preheat oven to 200.
- Using a round cutter (even a glass will do) cut out 18 rings for the cupcake tray.
- Push each one into the tray.
- Whisk the egg.
- Combine the ricotta, whisked egg, vanilla and icing sugar together until well mixed.
- Stir through the raspberries.
- Push into the pastry.
- Bake at 200 degrees for 20 minutes.
- Cool in the pan for 5 minutes then place on a wire rack to continue cooling and crisping.
- Freeze when cooked and defrost in the fridge (or lunchbox).