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.