Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, ricotta & rum raisin tarts. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Ricotta & Rum Raisin Tarts is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Ricotta & Rum Raisin Tarts is something that I have loved my whole life.
Mi chiamo Ricotta - in italiano significa "di seconda cottura". Homemade ricotta really does have better texture and flavor than anything I've ever bought at the I also like that I can make exactly the amount of ricotta that I need. I find that a half gallon of milk.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook ricotta & rum raisin tarts using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Ricotta & Rum Raisin Tarts:
- Get <Basic Shortcrust Pastry>
- Prepare 125 g Butter *softened
- Get 1/4 cup Caster Sugar
- Take 1 Egg
- Get 1 & 2/3 cups Plain Flour *You can add extra 1 tablespoon if Egg is large
- Get <Filling>
- Get 250 g Ricotta *room temperature
- Prepare 125 g Cream Cheese *OR extra Ricotta, room temperature
- Prepare 1/4 cup Caster Sugar
- Get 1 Egg *room temperature
- Take 1/2 cup Rum Steeped Raisins OR Sultanas *See https://cookpad.com/uk/recipes/11094786-rum-raisins
Giada makes the dough for Fresh Pasta Rollatini with Spinach and Ricotta. Ricotta was originally created in Italy to use up the whey when a cheesemaker separates milk or cream into curds and whey for other cheeses. Ricotta feels smooth but slightly grainy. A soft Italian curd cheese made from whey, which is drained and then lightly 'cooked'.
Instructions to make Ricotta & Rum Raisin Tarts:
- Beat softened Butter and Sugar until smooth. Beat in Egg and mix well. Add Flour and combine, bring the mixture together, and shape into a thick log. Wrap in plastic and refrigerate for 2 hours to firm up.
- Cut the log into 12 discs. Flatten each pastry disc and form into a cup shape, and place into each cup. Press the pastry to cover the cup to the top, making the pastry evenly thin.
- Preheat the oven to 170°C.
- Mix Ricotta, softened Cream Cheese and Caster Sugar in a bowl, add Egg and Rosins (OR Sultanas), and mix well. This mixture should be at room temperature or slightly warm.
- Spoon the mixture into each pastry cup. Place in the oven and bake for 25 to 30 minutes or until pastry is browned.
- Leave to cool in the muffin tin for 5 minutes then move to a wire rack to cool completely.
It is light and creamy with a slightly grainy texture and delicate flavour. Versatile ricotta cheese is delicious in pasta dishes, on pizza, and in desserts, too! Try it in these great recipes! Remarkably simple to make, the versatile ricotta cheese is drained soon after cooking to form anything from a wet mush to firm, crumbly curds.
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