Ricotta & Rum Raisin Tarts
Ricotta & Rum Raisin Tarts

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, ricotta & rum raisin tarts. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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.

Ricotta & Rum Raisin Tarts is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Ricotta & Rum Raisin Tarts is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have 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:
  1. Take <Basic Shortcrust Pastry>
  2. Get 125 g Butter *softened
  3. Get 1/4 cup Caster Sugar
  4. Get 1 Egg
  5. Make ready 1 & 2/3 cups Plain Flour *You can add extra 1 tablespoon if Egg is large
  6. Take <Filling>
  7. Take 250 g Ricotta *room temperature
  8. Prepare 125 g Cream Cheese *OR extra Ricotta, room temperature
  9. Prepare 1/4 cup Caster Sugar
  10. Make ready 1 Egg *room temperature
  11. Prepare 1/2 cup Rum Steeped Raisins OR Sultanas *See https://cookpad.com/uk/recipes/11094786-rum-raisins

Ricotta is the secret ingredient for this really easy homemade gnocchi. I call ricotta gnocchi "Italian Much easier and cheaper to use run-of-the-mill supermarket ricotta. Either over the counter from the. Soft and creamy ricotta can be used in a huge variety of dishes, from gnocchi and gnudi to pancakes and cheesecake.

Steps to make Ricotta & Rum Raisin Tarts:
  1. 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.
  2. 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.
  3. Preheat the oven to 170°C.
  4. 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.
  5. Spoon the mixture into each pastry cup. Place in the oven and bake for 25 to 30 minutes or until pastry is browned.
  6. Leave to cool in the muffin tin for 5 minutes then move to a wire rack to cool completely.

A soft Italian curd cheese made from whey, which is drained and then lightly 'cooked'. 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 Squash stuffed with ricotta cheese and spinach. I prefer a bit more garlic, and this can also be done.

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