Mini Ricotta Fruit Tartlets Recipe
Ingredients
| Butter | 6 Tablespoon | |
| Sugar | 3 Tablespoon | |
| Egg yolk | 1 | |
| 1 teaspoon grated lemon rind | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Ricotta cheese | 3/4 Cup (16 tbs) (Ricotta Filling:) | |
| Confectioner’s sugar | 1/4 Cup (16 tbs) (Ricotta Filling:) | |
| Candied fruits | 2 Tablespoon (Ricotta Filling:) | |
| Semi-sweet chocolate square | 1/4 , chopped (Ricotta Filling:) | |
| 1 tablespoon Grand Marnier or: other orange-flavored liqueur | ||
| Assorted fresh fruit such as strawberries, blueberries, raspberries, banana, kiwi, orange | ||
| Apricot preserves | 1/3 Cup (16 tbs), strained (Ricotta Filling:) | |
| Pistachio nuts | 3 Tablespoon, chopped (Ricotta Filling:) | |
Directions
1. Beat together the butter, sugar and the egg yolk in a small bowl until the mixture is light and fluffy. Stir in the lemon rind. Stir in the flour, blending well to make a soft dough. Wrap the dough and refrigerate for 1 hour.
2. When ready to bake, preheat the oven to hot (400°).
3. Press 1 to 2 teaspoons of the dough into 1 1/2- to 2-inch tartlet pans. Place the pans on cookie sheets.
4. Bake the tartlet shells in the preheated hot oven (400°) for 10 to 12 minutes or until golden. Cool the tartlet shells in the pans for 5 minutes. Gently loosen the tartlets from the pans with the tip of a knife. Remove the shells to wire racks to cool completely. The tartlet shells can be prepared several days ahead and stored at room temperature in a tightiy covered container.
5. Prepare the Ricotta Filling: Combine the ricotta cheese, 10 X sugar, candied fruit, chocolate and Grand Marnier in a small bowl; mix until well blended. Refrigerate the filling, covered, until ready to use.
6. To serve, fill each tartlet shell with 1 to 2 teaspoons of the ricotta filling. Arrange whole or cut-up fruits on top of the filling. Brush the tops with apricot preserves. Sprinkle the edges of the tartlet shells with the nuts.
2. When ready to bake, preheat the oven to hot (400°).
3. Press 1 to 2 teaspoons of the dough into 1 1/2- to 2-inch tartlet pans. Place the pans on cookie sheets.
4. Bake the tartlet shells in the preheated hot oven (400°) for 10 to 12 minutes or until golden. Cool the tartlet shells in the pans for 5 minutes. Gently loosen the tartlets from the pans with the tip of a knife. Remove the shells to wire racks to cool completely. The tartlet shells can be prepared several days ahead and stored at room temperature in a tightiy covered container.
5. Prepare the Ricotta Filling: Combine the ricotta cheese, 10 X sugar, candied fruit, chocolate and Grand Marnier in a small bowl; mix until well blended. Refrigerate the filling, covered, until ready to use.
6. To serve, fill each tartlet shell with 1 to 2 teaspoons of the ricotta filling. Arrange whole or cut-up fruits on top of the filling. Brush the tops with apricot preserves. Sprinkle the edges of the tartlet shells with the nuts.
Chef
