Mini-Tart Shells Filled with Ricotta and Fruit Recipe

Mini-Tart Shells Filled with Ricotta and Fruit Recipe: a great option for parties. It needs 3 ingredients for the shells, fill with sweet or savory filling.

Course Dessert

Cuisine Fusion

Keyword applepie, homemade

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings servings

Calories 205kcal

Author Clara Gonzalez

Ingredients

For the fruit filling

2 cinnamon sticks
6 cup water
1 cup of fruit , sliced (apple, mango, nectarines, pears, etc.)
¼ cup brown sugar

For the tart shells

¼ bar of salted butter at room temperature
1 cup all-purpose flour
6 tablespoons milk (whole or skim)
1 cup ricotta cheese

Instructions

For the fruit filling

Boil the cinnamon in water over medium heat until the liquid is reduced to half.
Add the fruit and sugar. Cover and cook over very low heat for 10 minutes (careful it does not burn).
Remove from the heat and when it cools to room temperature place in a lidded jar and refrigerate.

For the tart shells

Heat the oven to 150 ºC [300 ºF].
Mix butter with flour and milk. Mix without kneading more than strictly necessary.
Wrap the dough in film plastic and let it rest in the fridge for 30 minutes.
Roll out the dough and cut in circles 3.5" in diameter.
Place the circles on the reverse side of of a mini-muffin mold, forming the tart shells.
Place a baking tray on top of the mold, to keep the bottom of the tarts flat.
Bake for 10 minutes. Remove from the oven and cool to room temperature.
Save in a zippy bag for no more than a day.

To fill

Place a tablespoon of cheese in each shell. Place a slice of fruit on top of the cheese. Pour half a teaspoon of the syrup on top of the fruit. Serve immediately.

Notes

If you want to save the shells for longer than a day, keep them in the fridge and reheat shortly before serving since the shells get a bit soft in the fridge.

Nutrition