These delicious tarts are the ideal treats for these sunny spring’s days.
The best way to serve this desert is to fill the canapés with the ricotta cream at the moment. In fact, keeping the canapés in the refrigerator would make the canapés too moist and soft. So, if you want to prepare this dessert for later consumption, it is best to store the canapés and cream separately. Therefore, to preserve the friability of the canapés, it is better to store them in a cookie jar, while the ricotta cream can easily remain in the refrigerator.
When serving the dessert, just assemble canapés with the chocolate and ricotta cream.
It should be noted that the ricotta cream must still be consumed within 24 hours.
Enjoy!
Ingredients
For the pastry
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150 g icing sugar
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125 g white flour type 0 (I used spelt flour)
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125 g rice flour (or corn starch)
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100 g butter
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1 egg
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1 pinch baking soda
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1 pinch table salt
For the filling
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500 g fresh ricotta cheese
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1 jar spreadable chocolate and hazelnut cream
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2 spoons icing sugar
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1 vanilla pod
Preparation
For the pastry
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- – bring the butter to room temperature, then cut it in cubes;
- – sift the flours onto a large bowl;
- – sift the icing sugar and the baking soda onto the flours and mix well;
- – add the the butter, the eggs, the pinch of salt and the vanilla seeds;
- – knead well till with you hands till you get a dough (try to work the ingredient as quick as you can can);
- – wrap the dough in some cling film and keep refrigerated for at least 4 hours;
- – work the short pastry with a rolling pin to form a large disc with a half centimeter thickness;
- – use a 10 cm diameter round cutter and cut the small discs from the pastry;
- – grease a cupcake baking tray and place the small discs onto it;
- – fill them with some dried beans (or use the professional ceramic ones);
- – bake at 180 degrees for around 8 minutes, then remove the beans;
- – put the tray back in the oven and cook for another 2 minutes or till golden
For the ricotta cheese filling
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- – sift the ricotta onto a large bowl to make it smooth and creamy;
- – sift the icing sugar onto the ricotta and mix well;
- – add the vanilla seeds and mix well;
To assemble the small tarts
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- – spread the bottom of each baked pastry-basket with spreadable chocolate and hazelnut cream;
- – fill them with the ricotta cheese cream;;
- – top with sliced fresh strawberries;
- – decorate with fresh mint leaves;