Indulge in the perfect blend of delicate shortcrust pastry and creamy ricotta filling with these charming Mini Ricotta Tartines. These elegant little treats are a delightful dessert that combines the richness of ricotta with a hint of lemon, creating a truly irresistible sweet experience.
Ingredients
For the Shortcrust Pastry
- 2 1/4 cups (270g) type 00 flour
- 1/4 cup (30g) potato starch
- 3/4 cup (90g) powdered sugar
- 1 1/2 teaspoons (5g) baking powder
- Zest of 1 lemon
- 2/3 cup (140g) cold butter, cut into pieces
- 1 whole egg
- 1 teaspoon vanilla extract or vanilla powder
For the Ricotta Filling
- 1 cup (250g) fresh ricotta
- 1/3 cup (70g) granulated sugar
- 1 whole egg
- Lemon zest
- 1 teaspoon vanilla extract or vanilla powder
Additional
- Powdered sugar for dusting
Step-by-Step Instructions
Preparing the Shortcrust Pastry
- In a large mixing bowl, combine the flour, potato starch, powdered sugar, baking powder, and lemon zest.
- Add the cold butter pieces to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse, sandy crumbs.
- Create a well in the center of the mixture and add the whole egg and vanilla extract.
- Mix until the dough comes together to form a smooth, cohesive ball.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
Preparing the Ricotta Filling
- In a separate bowl, mix the fresh ricotta with granulated sugar, whole egg, lemon zest, and vanilla extract.
- Whisk until the mixture is smooth and well combined.
Assembling and Baking
- Preheat the oven to 350°F (180°C) with a static heating setting.
- Remove the chilled pastry from the refrigerator and roll it out on a lightly floured surface to about 1/8 inch (3mm) thickness.
- Cut out circles to fit your mini tart pan, carefully pressing the dough into each cavity.
- Fill each pastry shell with the prepared ricotta mixture.
- Use the remaining pastry to create decorative strips or lattice on top of the filling.
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set.
- Remove from the oven and let cool completely.
- Before serving, dust with powdered sugar.
Nutritional Information
- Calories: Approximately 180 per tartine
- Protein: 4g
- Carbohydrates: 20g
- Fat: 9g
- Sugar: 10g
Cooking Time
- Prep Time: 20 minutes
- Chilling Time: 30 minutes
- Baking Time: 20-25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12-15 mini tartines
Cooking Tips and Tricks
- Keep butter cold for the flakiest pastry
- Don’t overwork the dough to maintain a tender texture
- Use a kitchen scale for precise measurements
- Chill the dough to prevent shrinkage during baking
- Let tartines cool completely before removing from the pan
Variations and Substitutions
- Replace lemon zest with orange zest for a different flavor
- Use gluten-free flour for a gluten-free version
- Add a splash of limoncello to the ricotta filling
- Substitute part of the ricotta with mascarpone
- Garnish with fresh berries or mint leaves
Frequently Asked Questions
Q1: Can I make these tartines in advance? Yes, you can prepare the dough and filling a day ahead and assemble before baking.
Q2: How do I store these mini tartines? Store in an airtight container in the refrigerator for up to 3 days.
Q3: Can I freeze the tartines? You can freeze unbaked tartines for up to 1 month. Bake directly from frozen, adding a few extra minutes to the baking time.
Q4: What if I don’t have a mini tart pan? You can use a muffin tin or create a free-form galette-style tartine.
Q5: Can I use low-fat ricotta? While possible, full-fat ricotta provides a creamier, richer filling.
Storage and Make-Ahead Tips
- Refrigerate in an airtight container for up to 3 days
- Freeze unbaked tartines for up to 1 month
- Bring to room temperature before serving
- Best enjoyed within 2 days of baking
Savor the delicate flavors of these Mini Ricotta Tartines – a truly delightful dessert that promises to impress!
