/ / Tartaglet with ricotta and strawberry recipe

Tartlets with ricotta and strawberry recipe

Ingredients:
  • Flour - 1 cup (and 2 tablespoons)
  • Wheat Flour - 1/4 Cups
  • Cinnamon - 3/4 teaspoons
  • Salt - 1/2 teaspoonfuls
  • Ground cloves - 1 pinch
  • Stick of softened butter - 1 Piece
  • Light brown sugar - 2 items. Spoons
  • Of granulated sugar - 5 st. Spoons
  • Honey - 2 Art. Spoons
  • Treacle - 1 1/2 teaspoons
  • Strawberries - 330 Grams
  • Fresh lemon juice - 1 1/2 Art. Spoons
  • Ricotta - 1 1/4 Cups (300 g)
  • Of powdered sugar - 2 items. Spoons
  • Lemon peel - 1 teaspoon
Instructions

1. In a bowl, mix the flour, cinnamon, salt and cloves. Beat butter, brown sugar and 2 tablespoons of sugar at medium speed with a mixer for about 1 minute. Beat with honey and molasses for about 30 seconds. Add flour mix and whisk at low speed. Wrap the dough in polyethylene and put in the refrigerator for 1 hour. Preheat the oven to 175 degrees. Weave two large baking sheets with parchment paper. Roll the dough with a thickness of 3 mm on a lightly floured work surface. Using a cutter or shape cut circles with a diameter of about 8.5 cm. Lay the tartlets on the baking tray. 2. Bake for about 12 minutes until lightly golden around the edges, turning the baking plates in the middle of the cooking. Allow to cool for 5 minutes, then cool completely on the counter. 3. In a bowl, mix the finely chopped strawberries with the remaining 3 tablespoons of sugar and lemon juice. Leave to stand for 20 minutes. In a medium bowl, combine the ricotta cheese, sugar powder and lemon zest. 4. Put 1 tablespoon of cream mixture on each tartlet. Put the strawberries on top, sprinkle with syrup and serve immediately. Keep the tartlets in a sealed container for up to two weeks.

Servings: 6-8

Pay attention to: