Strawberry Ricotta Tartlets

cook 20 mins
  • 6 sheets of feuilles de brick pastry
  • 50 g (2 oz) unsalted butter, melted
  • 2 tablespoons caster sugar
  • 125 g (4 oz) strawberries, hulled and sliced
  • 250 g (8 oz) ricotta cheese
  • 50 g (2 oz) icing sugar, sifted
  • 1 teaspoon vanilla bean paste or the seeds scraped from 1 vanilla pod
  • 125 ml (4 fl oz) double cream
  • Lay 1 sheet of pastry on a clean surface and brush with melted butter. Fold the 4 sides towards the centre of the pastry to form a square, then brush with more butter and push into a 200 ml (7 fl oz) metal pudding mould so that the pastry folds and forms 4 ‘petals’. Repeat with the remaining sheets of pastry to fill 6 moulds. Brush with any remaining butter and sprinkle each one with caster sugar.
  • Place the moulds on a baking sheet and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 7–8 minutes until crisp and light golden.
  • Meanwhile, make the ricotta cream. Place all the ingredients in a bowl and beat together with a hand-held electric whisk until thick and smooth.
  • Remove the tart cases from the moulds and transfer to a wire rack to cool for 2–3 minutes. Spoon the filling into the pastry cases and decorate with the sliced strawberries. Serve immediately.
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