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Ricotta Raspberry Tarts
Ricotta Raspberry Tarts, a quick and easy sweet treat the whole family will love. Perfect for making and freezing. 6 ingredients.
5
from
7
votes
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
18
Calories:
199
kcal
Author:
Kylie
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Ingredients
▢
250
grams
ricotta
▢
½
cup
frozen raspberries
▢
1
egg
whisked
▢
¾
cup
icing sugar
▢
1
teaspoon
vanilla
▢
2
sheets puff pastry
Instructions
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).
Notes
Freezing:
You can freeze these tarts once they are cooked for up to three months. Defrost in the fridge before serving.
Recipe video
Nutritional Information
Serving:
1
piece
|
Calories:
199
kcal
|
Carbohydrates:
18
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
16
mg
|
Sodium:
83
mg
|
Potassium:
40
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
76
IU
|
Vitamin C:
1
mg
|
Calcium:
34
mg
|
Iron:
1
mg
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