Hello friends, tonight I’m sharing another one of my sweet recipes, very simple but truly impactful and especially tasty. It’s a kind of covered tart, made with sweet crazy dough, with a delicious ricotta filling inside, flavored with lemon zest. I’ll tell you upfront, I made two versions. Some I filled with ricotta and others with vanilla dessert cream and ricotta. I can’t tell you which type I liked more. Try them and let me know. Shall we get started?
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- flour (1 2/3 cups)
- water (6 tbsp)
- lemon zest (zest of one lemon)
- 2 teaspoons dessert liqueurs (any you prefer, if you don't like it, you can omit it)
- extra virgin olive oil (3 1/2 tbsp)
- fine salt (just a pinch)
- sugar (3 tbsp)
- ricotta (10 1/2 oz)
- lemon zest (zest of half a lemon)
- 3 teaspoons powdered sugar (to sweeten the ricotta)
Steps
Let’s see how to prepare our mini covered tarts
First, pour the flour onto the work surface or into a bowl, as you prefer. Make a well in the center and start adding the water, oil, a pinch of salt, and sugar.
Start to mix slowly with a fork, starting from the center and gradually incorporating the flour from the sides. Add the grated lemon zest and two teaspoons of your preferred dessert liqueur. Continue mixing until you obtain a smooth and soft dough, which you will let rest in the fridge for at least thirty minutes. You’ll see that this dough will be fantastic with its soft consistency, making it easy to roll out with a rolling pin.
Meanwhile, while the dough rests in the fridge for about half an hour, start preparing the ricotta cream. Place it in a bowl along with lemon zest and about three teaspoons of powdered sugar. Taste it and sweeten to your liking. It should be a nice soft and fluffy cream.
At the beginning of the page, when I talked about this recipe, I mentioned that I made two versions. Let me explain now. The intent was to make them exclusively with a ricotta cream, but since I was also preparing a cake with custard and had some leftovers, I decided to use up these leftovers and fill some tartlets starting with a base of cream and covering with ricotta. I wanted to experiment, and the result was certainly satisfying. So, if you try them with ricotta now and they win you over, next time you can also make them with two fillings together as just described or even just with custard.
At this point, take the sweet crazy dough, roll it out and cut circles, which you can make using the largest pastry cutter or something round you have at home, like a small bowl. Once you have the discs, place them in paper liners, as seen in my photos, or if you don’t have them, butter and flour the muffin tin and place them directly inside. Now take the ricotta cream and add about two teaspoons for each “tartlet,” and once they are all filled, cover with another circle of dough, as shown in the images below.
Now we’re ready to bake. Preheat the oven to 350°F, fan mode, and bake for about 16 minutes. Check the cooking based on your oven. Remove from the oven, plate, and once cooled, serve your tartlets. You’ll see that in this covered dough shell, the ricotta cream will cook while retaining a nice soft consistency and won’t dry out. In summary, let me know if you liked them. Enjoy your meal
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See you soon.
