Well, after I discovered my little baking hack with the flower cutter, I went a bit tart crazy. One thing about making your own ricotta is that you have always got some at hand. I decided to create some sweet tarts to keep in the freezer for preschool lunches and afternoon snacks.
These are the perfect size when done in a silicone cupcake pan. They don’t need greasing and the little tarts will pop out very easily. If you don’t have a silicone cupcake pan, grease and flour a normal one. But really, a silicone muffin pan is probably one of the best tools I have in my kitchen- it’s so versatile!
If you have only ever used ricotta for savoury cooking then this might be a bit of a weird one for you, but really, once you’ve tried it and gotten over the “I’m using ricotta cheese in a sweet dish craziness”, I think you’ll agree it’s quite yummy.
These are major favourites at Kidgredients HQ and are yummy warm or cold, which means they are good in the freezer and popped into lunchboxes.
Sweet ricotta and raspberry tarts
Sweet Ricotta and Raspberry Tarts
Ingredients
- 250 grams ricotta
- 1/2 cup frozen raspberries
- 1 egg, whisked
- 3/4 cup icing sugar
- 1 tsp vanilla
- 2 sheets puff pastry
Instructions
- Preheat oven to 200.
- Using either a flower cutter or a round cutter (even a glass will do) cut out 12 rings for the cupcake tray.
- Push each one into the tray.
- 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.
- Makes 12.
- Freeze when cooked and defrost in the fridge (or lunchbox).
Nutrition Information:
Yield: 12 Serving Size: 1 pieceAmount Per Serving: Calories: 93 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 39mg Carbohydrates: 11g Fiber: 1g Sugar: 7g Protein: 3g
