Simple Way Ricotta & Rum Raisin Tarts New Recipes

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We hope you got insight from reading it, now let's go back to ricotta & rum raisin tarts recipe. You can cook ricotta & rum raisin tarts using 11 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Ricotta & Rum Raisin Tarts:

1. Take of <Basic Shortcrust Pastry>.
2. Take of Butter *softened.
3. You need of Caster Sugar.
4. Provide of Egg.
5. Take of & 2/3 cups Plain Flour *You can add extra 1 tablespoon if Egg is large.
6. Prepare of <Filling>.
7. You need of Ricotta *room temperature.
8. Take of Cream Cheese *OR extra Ricotta, room temperature.
9. Get of Caster Sugar.
10. Get of Egg *room temperature.
11. Use of Rum Steeped Raisins OR Sultanas *See https://cookpad.com/uk/recipes/11094786-rum-raisins.

Instructions to make Ricotta & Rum Raisin Tarts:

1. Beat softened Butter and Sugar until smooth. Beat in Egg and mix well. Add Flour and combine, bring the mixture together, and shape into a thick log. Wrap in plastic and refrigerate for 2 hours to firm up..
2. Cut the log into 12 discs. Flatten each pastry disc and form into a cup shape, and place into each cup. Press the pastry to cover the cup to the top, making the pastry evenly thin..
3. Preheat the oven to 170°C..
4. Mix Ricotta, softened Cream Cheese and Caster Sugar in a bowl, add Egg and Rosins (OR Sultanas), and mix well. This mixture should be at room temperature or slightly warm..
5. Spoon the mixture into each pastry cup. Place in the oven and bake for 25 to 30 minutes or until pastry is browned..
6. Leave to cool in the muffin tin for 5 minutes then move to a wire rack to cool completely..

Ricotta infornata, or baked ricotta , has a distinctive tan crust, a toasty flavor, and a firm but supple texture comparable to cheesecake's; Italians often eat it with bread or as part of an antipasto platter. Soft and creamy ricotta can be used in a huge variety of dishes, from gnocchi and gnudi to pancakes and cheesecake. Homemade Ricotta Gnocchi with Fresh Herbs. Total Time Ricotta was originally created in Italy to use up the whey when a cheesemaker separates milk or cream into curds and whey for other cheeses. Ricotta feels smooth but slightly grainy.

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