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Strawberry Ricotta Tartlets

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 324 kcal

Ingredients
 

dough

  • 130 g Flour
  • 100 g Ground almonds
  • 1 Egg
  • 40 g Powdered sugar
  • 90 g Cold butter
  • 1 pinch Salt
  • Dried chickpeas

Ricotta cream

  • 3 Egg yolks
  • 200 ml Cream
  • 2 tbsp Sugar
  • 23 g Starch
  • 1 Vanilla pod
  • 250 g Ricotta

Covering

  • 800 g Fresh strawberries
  • 66 g Preserving sugar 3: 1
  • Cointreau

Instructions
 

dough

  • Mix the flour together with the almonds and the pinch of salt in a bowl, make a well in the middle and put the egg in there, distribute the butter in flakes on the edge and then quickly work everything into a smooth dough with your hands, Wrap it in cling film and let it rest for 1 hour in the refrigerator.

ricotta

  • Put the cream in a saucepan, scrape out the vanilla pod and add both the pulp and the scraped-out pod, also the sugar. Mix the starch separately with the egg yolks until smooth. Bring the cream to the boil, remove the vanilla pod.
  • Now add a ladle of the hot cream to the starch mixture and stir well and now stir everything into the simmering cream and stir until it has a pudding-like consistency, then immediately transfer to a cold bowl.
  • Let cool, stirring occasionally, then stir in the ricotta spoon by spoon, then park the cream in the refrigerator.

Baking the bottoms

  • Take the dough out of the refrigerator and divide into 4 portions. Then roll out a thin portion between two cut freezer bags, peel off the top freezer bag, place the buttered tart shape upside down on the dough and cut it to size with a seam allowance of approx. 1 cm.
  • Now turn the tart pan with the dough and freezer bag upside down, pull off the freezer bag and now the dough slides into it as if by itself. Now put a piece of aluminum foil in each mold and adjust it well to the tart shape and now place the chickpeas on top for blind baking and bake the tarts for 25 minutes in an oven preheated to 180 degrees.
  • Then take out, let cool and remove the aluminum foil and the baked peas.

completion

  • Now rinse and clean the strawberries, take 200 g strawberries aside and puree them finely in a tall vessel, season with Cointreau and put in a saucepan and then add the preserving sugar and bring to a boil and then boil for 4 minutes.
  • Then do a gel test. For a jelly test, put a small plate in the Forster for about 10 minutes and then put a dollop of jam on it, if this jelly immediately, the jam is good.
  • Now pull the pot off the stove. First fill the tartlets with the ricotta cream. And now cover with the strawberries, pull each strawberry through the still hot jam, let it drip off a little and then put it on the cream.
  • This forms a fine film on the strawberries, which protects and seals them and you save yourself the use of cake icing, which never really tastes so good and in the worst case you have a lot of goo that negatively affects the taste of the strawberries . The rest of the jam is then for breakfast.
  • Now let the strawberries cool for a few minutes and then just enjoy.

Nutrition

Serving: 100gCalories: 324kcalCarbohydrates: 36.4gProtein: 7.5gFat: 16.4g
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Written by John Myers

Professional Chef with 25 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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