John Myers
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White Chocolate Ricotta Tartlets with Berries and Mint Pesto
The perfect white chocolate ricotta tartlets with berries and mint pesto recipe with a picture and simple step-by-step instructions.
ground
- 200 g Shortbread
- 250 g Butter
- 250 g Almond
cream
- 200 g Powdered sugar
- 200 g White couverture
- 100 g Whipped cream
- 2 Pc. Limes
- 1 Pc. Lemon
- 5 Bl. Gelatin white
- 300 g Cream
- 500 g Ricotta
- 250 g Raspberries
- 150 g Currants
- 100 g Powdered sugar
Pesto
- 1 Bd Mint
- 100 g Powdered sugar
- 4 tbsp Olive oil
ground
- Lightly brown the butter, crumble the shortbread and mix with the butter and almonds. Put the mixture in a cake tin and press firmly.
cream
- Melt the white chocolate in a double boiler. Then bring the cream, powdered sugar, soaked gelatine and the zest and the juice of the lime and lemon to the boil. Let cool down.
- Beat the whipped cream separately and mix with the ricotta and chilled cream. Then bring the berries down and fill the cake pan. Chill for 3 hours until the mixture sets.
Pesto
- Chop / puree the mint with powdered sugar and olive oil. Spread pesto next to the tart when serving.
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