Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, ricotta & rum raisin tarts. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Ricotta & Rum Raisin Tarts is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Ricotta & Rum Raisin Tarts is something which I’ve loved my whole life. They’re fine and they look wonderful.
A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier than those that use heavy cream, which can be a bit too rich and filling. I mean, come on, I'm trying to save room for the tiramisu. Ricotta gives this sauce a cheesy tanginess that we don't get with heavy cream.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook ricotta & rum raisin tarts using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Ricotta & Rum Raisin Tarts:
- Take <Basic Shortcrust Pastry>
- Make ready 125 g Butter *softened
- Make ready 1/4 cup Caster Sugar
- Get 1 Egg
- Make ready 1 & 2/3 cups Plain Flour *You can add extra 1 tablespoon if Egg is large
- Prepare <Filling>
- Prepare 250 g Ricotta *room temperature
- Get 125 g Cream Cheese *OR extra Ricotta, room temperature
- Get 1/4 cup Caster Sugar
- Take 1 Egg *room temperature
- Take 1/2 cup Rum Steeped Raisins OR Sultanas *See https://cookpad.com/uk/recipes/11094786-rum-raisins
Using the Leftover Whey: The leftover whey can be used in place of water in any baking recipe, whizzed into smoothies, or drunk on its own. You can even learn to make your own fresh ricotta with our step-by-step instructions. Spread fresh, creamy ricotta on a thick slice of whole-wheat toast and top with heirloom tomato, fresh basil leaves, and a small drizzle of olive oil for an easy, satisfying summer breakfast, afternoon snack, or appetizer. Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
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.
Think meatballs, but without the meat! The soft balls are then simmered in a simple homemade tomato sauce. I like to serve these with a side of greens, such as broccoli rabe. Ricotta and cream cheeses give every bit as much flavor as cheesecake without the effort. Instead of making individual servings, you could layer the ingredients in a glass serving bowl. —Taste of Home Test Kitchen.
So that’s going to wrap it up with this exceptional food ricotta & rum raisin tarts recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
