Tartlets with ricotta and fruit

Ingredients for 1 servings:

• 300 g flour
• 150 g butter, soft
• 80 g sugar
• 1 egg(s)
• 2 tbsp olive oil
• 1 lemon(s), organic, juice and zest
• 250 g creamy ricotta
• 50 g sugar
• 2 eggs
• 300 g fruit, e.g. raspberries, strawberries or mango
• powdered sugar
• Fat for the muffin tray

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Italian dessert

For the shortcrust pastry, knead the flour, sugar, egg, butter, oil, and lemon zest into a compact mass. If the dough is too dry, add a little oil. If it’s too rich, add a little flour. Chill the dough for about 30 minutes. For the filling, mix the ricotta, sugar, eggs, lemon juice, and lemon zest with a mixer. Preheat the oven to 200°C (top/bottom heat) or 175°C (fan oven). Grease a 12-hole muffin tin. Divide the shortcrust pastry into 12 balls. Line each hole with a ball and slightly raise the edges. Fill the tartlets about two-thirds full with the ricotta cream. Bake in the hot oven for about 18-20 minutes, until the ricotta cream has set and the pastry is golden brown. Before serving, top with chopped fruit and dust with powdered sugar.