Ricotta Spiral Tarts

June 01, 2017  •  Leave a Comment

 

For some time now I’ve been admiring pretty spiralised vegetable tarts and decided that it was time to give it a go.

I have a really tasty baked ricotta and basil tart that I love to make, so I thought I’d adapt that recipe to create these gorgeous little tarts.

Not only are they little works of art, they taste like a pizza flavoured cheesecake.

Lordy

xxx BRB

RICOTTA SPIRAL TARTS

INGREDIENTS

Crust:

1 cup of almond flour

1 cup of grated fresh parmesan

Pinch of sea salt

2 eggs whites

Filling:

375 g ricotta cheese

4 whole eggs

1/4 cup fresh grated parmesan cheese

1/4 cup pure cream

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon corn flour

1 cup fresh basil leaves, finely chopped

Ribbons of zucchini, carrot and parsnip

METHOD

For the crust:

Preheat oven to 190°C

Line one 20cm or individual tart tins

Combine all dry ingredients in a bowl.

Lightly beat egg whites and add to dry ingredients.

Mix well.

Turn out onto baking paper and roll out to line tin (s)

Turn onto tin. It is a fragile dough, so if it breaks just press it into the tin with fingertips

Bake for 10 minutes and remove to cool

For the filling:

Whisk together ricotta, eggs, parmesan, salt and pepper.

In a separate bowl whisk cream and cornflour until combined.

Whisk this mixture into ricotta and combine well.

Stir through basil.

Pour into tart shells and carefully place vegetable ribbons in a spiral on top

Bake for 40 minutes until centre is just set.


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