Tiny ricotta and sour cherry tartlets, each weighing about 1.8 ounces, truly small but just enough to accompany a good after-meal coffee. Let me reveal how these little tartlets came to be, one morning when I decided to do some deep cleaning, including the fridge. Do you ever freeze even small amounts of food to avoid waste? And so I placed just over 3.5 ounces of leftover shortcrust pastry from a previous preparation into an airtight container. Anyway, to make these ricotta and sour cherry tartlets, you can buy pre-rolled shortcrust pastry or prepare it from scratch.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 129.80 (Kcal)
- Carbohydrates 17.32 (g) of which sugars 13.00 (g)
- Proteins 3.66 (g)
- Fat 5.26 (g) of which saturated 2.26 (g)of which unsaturated 2.74 (g)
- Fibers 0.37 (g)
- Sodium 91.98 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients needed to prepare the Ricotta and Sour Cherry Tartlets
- 3.2 oz shortcrust pastry
- 3.5 oz ricotta
- 2.1 oz jam (of sour cherries)
- 0.35 oz powdered sugar
- 1 egg yolk
Tools useful for preparing Ricotta and Sour Cherry Tartlets
- Tart Pan
- Sugar Shaker
- Pastry Wheel
- Cookie Cutter
- Bowl
Steps needed to prepare Ricotta and Sour Cherry Tartlets
Given that I had shortcrust pastry in the freezer, I prepared the tartlets in no time. You can use fresh pre-rolled shortcrust pastry available in stores. Or this is my perfect dosage of shortcrust, here’s the link to the recipe.
Using a cookie cutter, after rolling out the shortcrust pastry, I cut out 5 bases and placed them in silicone tartlet molds. I then divided the sour cherry jam on top of all the shortcrust pastry bases in the molds. In a bowl, I mixed ricotta with powdered sugar and an egg yolk using a fork, then distributed it over the sour cherry jam on the tartlets. With the rest of the shortcrust pastry, I prepared 10 strips and crisscrossed them to close the tartlets.
Bake the tartlets in a preheated oven at 356°F for 25 minutes.
