Berry Ricotta Tartlets
Berry Ricotta Tartlets might be just the hor d'oeuvre you are searching for. This recipe makes 15 servings with 172 calories, 4g of protein, and 8g of fat each. For 46 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 532 people have tried and liked this recipe. A mixture of vanillan extract, lemon juice, sea salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 46 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns an improvable spoonacular score of 10%. Similar recipes include Strawberry-Ricotta Tartlets, Strawberry-ricotta Tartlets, and Healthy Blueberry-Ricotta Tartlets.
Servings: 15
Preparation duration: 20 minutes
Cooking duration: 86 minutes
Ingredients:
1/2 cup almond flour
1/2 cup blackberries or raspberries, halved
1/2 cup blueberries
1 cup all-purpose flour, plus extra, for dusting
1 tablespoon honey
1 tablespoon lemon juice
2 teaspoons lemon zest
1/4 cup powdered sugar
1 tablespoon powdered sugar
1/4 teaspoon fine sea salt
1 1/2 cups whole milk ricotta
4 medium strawberries, chopped into 1/4 to 1/2-inch pieces to yield 1/2 cup
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Equipment:
stand mixer
whisk
bowl
plastic wrap
baking paper
baking sheet
oven
cookie cutter
Cooking instruction summary:
For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside. On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together. Roll out until 1/4-inch thick. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles). Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes. For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes. For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest. To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve.
Step by step:
1. For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated.
2. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
4. On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together.
5. Roll out until 1/4-inch thick.
6. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles).
7. Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes.
8. For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar.
9. Let the mixture stand for 30 minutes.
10. For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
11. To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve.
Nutrition Information:
covered percent of daily need
