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Cherry and ricotta tartlets

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Ingredients for 1 servings:

  • 1 pkt. Puff pastry (frozen), 450 g
  • 250 g ricotta
  • 50 g sugar
  • 40 g butter
  • 2 eggs
  • 150 g cherries (fresh in summer, possibly with stems)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

enough for about 10 to 12 pieces

Thaw the puff pastry sheets and cut them in half. Score each square in a circle about 1 cm from the edge. Beat the ricotta with the sugar, butter, and eggs using a hand mixer until creamy. Spread this cream over the puff pastry sheets within the scored area. Place three to four cherries on top of each ricotta cream. Bake in a preheated oven at 225°C (top/bottom heat) or 200°C (fan oven), gas mark 4, for about 15-20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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