Pistachio, Ricotta & Wild Strawberry Tartlets
Category: Desserts
Servings: 6
A delightful combination of pistachios, ricotta, and wild strawberries, these tartlets offer a delicate balance of creamy and nutty flavors, with a refreshing fruit topping. The perfect sweet bite for any occasion!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Crushed pistachios | 70g |
| Pistachio paste | 30g |
| Powdered sugar | 140g |
| All-purpose flour | 250g |
| Butter (cold, cut into pieces) | 115g |
| Egg | 1 |
| Fine salt | A pinch |
| Sheepโs milk ricotta | 650g |
| Powdered sugar (for ricotta mix) | 100g |
| Chocolate chips | 80g |
| Wild strawberries | 80g |
| Unsalted pistachios (for garnish) | To taste |
Instructions:
Step 1: Prepare the Pistachio Shortcrust
Begin by making the pistachio shortcrust dough for the tartlets. In a food processor, combine the crushed pistachios (or use unsalted pistachios finely chopped), powdered sugar, and butter. Pulse until the mixture resembles coarse sand. Next, transfer the sandy mixture into a bowl.
Add the pistachio paste and start mixing with a fork to combine the ingredients. Once partially mixed, knead the dough with your hands until smooth and consistent.
Once the dough is ready, flatten it slightly, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up and rest.
Step 2: Roll Out the Dough
After the dough has chilled, remove it from the fridge and roll it out on a lightly floured surface to a thickness of about 4-5mm. Cut the dough into circles large enough to fit your tartlet pans. Carefully line each tartlet mold with the dough.
Place the tartlet pans back in the fridge to chill for another 30 minutes. This step ensures that the dough keeps its shape during baking.
Step 3: Blind Bake the Tartlets
Preheat your oven to 180ยฐC (350ยฐF). Once the tartlet pans are chilled, prick the dough bottoms with a fork to prevent bubbling. Line the tartlet pans with parchment paper and fill them with baking weights (or dry beans) to prevent the dough from puffing up during baking.
Bake the tartlet shells for about 15-20 minutes, or until golden and crisp. Remove from the oven and let them cool completely before filling.
Step 4: Prepare the Ricotta Filling
In a mixing bowl, combine the sheepโs milk ricotta and powdered sugar. Stir until smooth and well-blended. Then, gently fold in the chocolate chips to add a touch of sweetness and texture to the filling.
Once the tartlet shells have cooled, transfer the ricotta mixture into a piping bag fitted with a large round tip (about 1 cm wide). Pipe the ricotta mixture generously into each tartlet shell, smoothing the top to create an even surface.
Step 5: Decorate with Wild Strawberries and Pistachios
Carefully wash the wild strawberries and slice them if desired for a delicate, uniform decoration. Decorate the tops of each tartlet with the fresh strawberries.
For an extra touch, garnish the tartlets with finely chopped pistachios, which will add both texture and visual appeal. To finish, pipe small decorative swirls of the remaining ricotta filling around the edges of each tartlet, creating an elegant and professional look.
Serving Suggestions:
These pistachio, ricotta, and wild strawberry tartlets are best served chilled. They make for an exquisite dessert at any dinner party or special occasion. Pair them with a glass of dessert wine or a fresh herbal tea for a delightful experience.
Enjoy the Fusion of Flavors!
The creamy ricotta, crunchy pistachio crust, and sweet strawberries come together in perfect harmony, offering a burst of flavors with every bite. Whether youโre a fan of pistachios or looking for a unique dessert to impress guests, these tartlets are a fantastic choice!
