Strawberry Ricotta Tartlets

Strawberry Ricotta Tartlets
  1. 2 ½ cups almond flour
  2. 1/8 t. sea salt
  3. ½ t. cinnamon
  4. 4 T. plus 1/3 cup granulated sugar
  5. 8 T. unsalted butter, softened to room temperature
  6. 1 pound strawberries, hulled and thinly sliced
  7. 1 ½ T. freshly squeezed lemon juice
  8. 1 ¼ cups ricotta cheese
  9. 2 T. confectioners’ sugar
  10. 1 t. freshly grated lemon zest
  1. In the work bowl of a food processor fitted with the steel blade, combine the almond flour, salt, cinnamon and 4 tablespoons of sugar. Pulse to combine. Add the butter and process until the dough comes together.
  2. Transfer the dough onto a piece of plastic wrap and gather it into a cylinder. Roll the dough in the plastic wrap and refrigerate until firm, about 1 hour.
  3. In a medium bowl combine the strawberries, remaining 1/3 cup sugar and lemon juice. Mix well and allow the mixture to stand until syrupy.
  4. Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat.
  5. Unwrap the dough and cut into 16 slices. Transfer them to the prepared baking sheet and gently flatten lightly with the bottom of a glass dipped in sugar.
  6. Bake the tartlet crusts until they are crisp and golden brown, about 15 to 18 minutes. Remove from the oven and allow to cool on the pan for 10 minutes then transfer to a cooling rack.
  7. In a small bowl combine the ricotta, confectioners’ sugar and lemon zest.
  8. Carefully spread about 1 tablespoon of the ricotta mixture over each tartlet. Arrange a few strawberry slices over the ricotta and drizzle some of the syrup over the top.
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